Braised Veal Shoulder with Spring Vegetables

Name: Braised Veal Shoulder with Spring Vegetables
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 1
Cuisine: Global
Ingredients: 1 bay leaf; 946 milliliters beef stock; 1 large carrot, thinly sliced; 1 small rib small celery rib, thinly sliced; 59 milliliters chopped celery leaves; 2 Tbsps chopped dill; 237 milliliters dry red wine; 1 garlic clove, smashed; 85 grams 1/2 cup fresh goat cheese, softened; 1 Tbsp chopped marjoram; 2 Tbsps extra-virgin olive oil; 2 Tbsps chopped parsley; 1 butterflied veal shoulder roast; 1 teaspoon chopped rosemary; 1 serving Salt and freshly ground pepper; 2 shallots, thinly sliced; 1 serving Spring Vegetables with Pickled Onions, for serving; 2 Tbsps chopped tarragon

Braised Veal Shoulder with Spring Vegetables might be just the main course you are searching for. This gluten free and primal recipe serves 1. One portion of this dish contains approximately 298g of protein, 105g of fat, and a total of 2525 calories. It will be a hit at your Spring event. If you have shallots, dill, beef stock, and a few other ingredients on hand, you can make it. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. From preparation to the plate, this recipe takes approximately 4 hours.

Instructions

Preheat the oven to 30

Equipment you will use

Oven

In a small bowl, mix the goat cheese with the celery leaves, marjoram and rosemary and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Celery Leaves

Goat Cheese

Marjoram

Rosemary

Equipment you will use

Bowl

Lay the veal shoulder on a work surface, boned side up, and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Veal

Spread the goat cheese mixture over the meat, then roll it up and tie at 1-inch intervals with kitchen string. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Goat Cheese

Spread

Meat

Roll

Equipment you will use

Kitchen Twine

In a large, enameled cast-iron casserole, heat the olive oil.

Ingredients you will need

Olive Oil

Add the veal roast and cook over moderately high heat, turning, until browned all over, about 10 minutes.

Ingredients you will need

Veal

Transfer the veal to a plate.

Ingredients you will need

Veal

Add the shallots, carrot and celery to the pan and cook over low heat until softened, about 5 minutes.

Ingredients you will need

Shallot

Carrot

Celery

Equipment you will use

Frying Pan

Add the wine and simmer until syrupy, about 10 minutes. Return the veal roast to the casserole.

Ingredients you will need

Veal

Wine

Add the beef stock, bay leaf and garlic and bring to a boil.

Ingredients you will need

Beef Stock

Bay Leaves

Garlic

Cover the casserole and braise the veal in the oven until tender for 2 1/2 to 3 hours, turning once or twice.

Ingredients you will need

Veal

Equipment you will use

Oven

Transfer the veal to a carving board and cover loosely with foil. Strain the cooking liquid into a saucepan and spoon off the fat. Boil the liquid until reduced to 2 cups, about 15 minutes. Stir in the parsley, tarragon and dill and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Tarragon