Balsamic Braised Veal Shoulder | Celia's Gourmet Foods Cookbook

Balsamic Braised Veal Shoulder

MEATS 198 Last Update: Dec 27, 2019 Created: Dec 27, 2019
Balsamic Braised Veal Shoulder
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Balsamic Braised Veal Shoulder

Ingredients

Directions

  1. 1. Chop the vegetables into small pieces. Place in a bowl filled with cold water till needed.
  2. 2. Lightly dust the veal with flour and place on a dish. Heat a Dutch oven or other heavy lidded pot on medium high heat and add in the butter and olive oil. When the butter is melted, and the foam subsides, add the veal and sauté till golden brown on all sides. About 20 to 25 minutes.
  3. 3. Dissolve the tomato paste in the stock and add to the pot scraping the bottom to reduce any browned bits. Cook for 2 to 3 minutes. Add ¾ cup of wine and stir again to deglaze the pot and dissolve browned bits that formed on the bottom of the pan. Reduce for 5 minutes.
  4. 4. Drain the vegetables and add to the Dutch oven. Cover and cook over medium heat for 30 minutes. Turn the roast over, and add the remaining wine, Balsamic Vinegar, Bay leaf and thyme. Add a little salt and pepper as desired. Cover and cook for 40 minutes or more until veal is falling apart.
  5. 5. When the veal is tender, taste again for salt and pepper. Transfer the meat to a platter and cover with foil to keep warm. Add any additional salt and pepper to the vegetables in the pot. If vegetables appear too dry, add up to 1 cup of additional stock and stir uncovered, cooking for about 3 minutes.
  6. 6. Remove Bay leaf and place the vegetable mixture in a food processor to create a gravy consistency. Return to the Dutch oven.
  7. Veal to be served over risotto, potatoes, rice or pasta topped with the vegetable sauce from the dutch oven.

Balsamic Braised Veal Shoulder



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Balsamic Braised Veal Shoulder

Ingredients

Directions

  1. 1. Chop the vegetables into small pieces. Place in a bowl filled with cold water till needed.
  2. 2. Lightly dust the veal with flour and place on a dish. Heat a Dutch oven or other heavy lidded pot on medium high heat and add in the butter and olive oil. When the butter is melted, and the foam subsides, add the veal and sauté till golden brown on all sides. About 20 to 25 minutes.
  3. 3. Dissolve the tomato paste in the stock and add to the pot scraping the bottom to reduce any browned bits. Cook for 2 to 3 minutes. Add ¾ cup of wine and stir again to deglaze the pot and dissolve browned bits that formed on the bottom of the pan. Reduce for 5 minutes.
  4. 4. Drain the vegetables and add to the Dutch oven. Cover and cook over medium heat for 30 minutes. Turn the roast over, and add the remaining wine, Balsamic Vinegar, Bay leaf and thyme. Add a little salt and pepper as desired. Cover and cook for 40 minutes or more until veal is falling apart.
  5. 5. When the veal is tender, taste again for salt and pepper. Transfer the meat to a platter and cover with foil to keep warm. Add any additional salt and pepper to the vegetables in the pot. If vegetables appear too dry, add up to 1 cup of additional stock and stir uncovered, cooking for about 3 minutes.
  6. 6. Remove Bay leaf and place the vegetable mixture in a food processor to create a gravy consistency. Return to the Dutch oven.
  7. Veal to be served over risotto, potatoes, rice or pasta topped with the vegetable sauce from the dutch oven.

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