Braised Veal Shoulder Recipes

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LEMON BRAISED VEAL SHOULDER



Lemon Braised Veal Shoulder image

Fresh lemon enhances the rich, yet delicate flavor of veal. This recipe is oven braised. Cooking time is approximate since much depends on the thickness of your veal. You want to cook it until the flesh is tender and pulling away from the bones.

Provided by threeovens

Categories     Veal

Time 1h40m

Yield 2 serving(s)

Number Of Ingredients 13

1 1/2 lbs veal shoulder, blade chops
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt
2 carrots, sliced
1 onion, sliced
2 tablespoons butter
1/2 lemon, cut in half
3 bay leaves
3 garlic cloves, minced
3 whole cloves
1/2 cup veal stock or 1/2 cup chicken stock
1/4 cup dry white wine
2 teaspoons balsamic vinegar

Steps:

  • Preheat oven to 400 degrees F; season veal with pepper and half the salt.
  • Place in a baking dish and surround with carrots and onions; dot veal with butter and roast until veal is lightly brown, about 25 to 30 minutes.
  • Add lemon, bay leaves, garlic, and cloves to dish and mix with vegetables; add stock, wine and remaining salt.
  • Reduce heat to 350 degrees F and braise, uncovered, basting every 10 minutes, until tender, about 90 minutes.
  • Transfer veal and vegetables to a serving platter and keep warm.
  • Strain pan juices into a heat proof bowl, skimming off and discarding fat.
  • Heat a saucepan over medium heat and boil vinegar until reduced and syrupy and about 1 teaspoon.
  • Stir in pan juices, increase heat to high and boil until reduced by half; taste and adjust seasonings.
  • Spoon sauce over veal or serve on the side.

BRAISED VEAL SHOULDER WITH WILTED ARUGULA



Braised Veal Shoulder with Wilted Arugula image

Provided by Food Network

Number Of Ingredients 18

2 pounds veal shoulder, trimmed, rolled, and tied into 2 rolls about 2 inches diameter
2 medium onions, chopped
3 ribs, celery chopped
1 parsnip, chopped
3 thyme sprigs
1 bay leaf
1/4 bottle white wine
Chicken stock
1/2 cup flour
2 eggs, beaten
2 cups panko bread crumbs
1 leek, washed and chopped
1 potato, peeled and chopped
1/2 gallon veal braising liquid, strained and reduced
1/2 cup heavy cream
1 lemon, zested
2 sprigs fresh tarragon, picked and finely chopped
1/2 cup chopped tomatoes

Steps:

  • Place veal in salted water. Bring to a boil and reduce to a simmer. When the outside surface of the meat is sealed, remove. In a small rondeau sweat the vegetables, with the thyme, bay leaf, until the onions are clear but without browning. Add the white wine and reduce by 1/2. Add the veal with just enough chicken stock to cover the meat. Bring up to a simmer, cover, and place in a preheated 325-degree oven until tender, about 1 to 2 hours. After braising, remove the rolls and allow to fully cool. Next, slice the rolls into hockey puck sized pieces. Bread only 1 side of the veal piece, first place into the flour, then the beaten eggs, and finally the panko bread crumbs. Be sure to bread only one side. Next heat oil in a saute pan until hot, place pieces into the oil, bread crumb side down, and cook until golden brown.
  • For the sauce: Sweat the leek and potatoes until the leeks are tender but no brown color. Add the braising liquid and reduce by 1/3. Add the cream and reduce an additional 1/4. Blend the sauce and finish with tarragon and tomatoes.

BRAISED VEAL SHOULDER WITH GREMOLATA AND TOMATO-OLIVE SALAD



Braised Veal Shoulder with Gremolata and Tomato-Olive Salad image

Provided by Diane Rossen Worthington

Categories     Olive     Tomato     Braise     Passover     Father's Day     Veal     Family Reunion     Parsley     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 20

Gremolata:
3/4 cup chopped fresh Italian parsley
6 large garlic cloves, finely chopped
3 large tablespoons finely grated lemon peel
4 teaspoons chopped fresh rosemary
Veal:
1 5-pound boned trimmed veal shoulder clod roast
Coarse kosher salt
3 tablespoons extra-virgin olive oil, divided
2 cups chopped onions
2 medium carrots, diced
1 cup chopped celery
1/2 cup dry red wine
2 cups low-salt chicken broth
1 1/2 cups drained diced canned tomatoes (from 14.5-ounce can)
2 large garlic cloves, chopped
1 tablespoon chopped fresh rosemary
3/4 cup halved pitted kalamata olives
Special Equipment
Kitchen string

Steps:

  • For gremolata:
  • Preheat oven to 350°F. Place veal on work surface; open flat like book. Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning. Roll up veal. Tie with kitchen string every 1 1/2 inches to hold shape. Sprinkle outside of roast with coarse salt and pepper.
  • For veal:
  • Preheat oven to 350°F. Place veal on work surface; open flat like book. Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning. Roll up veal. Tie with kitchen string every 1 1/2 inches to hold shape. Sprinkle outside of roast with coarse salt and pepper.
  • Heat 2 tablespoons oil in heavy large ovenproof pot over high heat. Add veal and brown on all sides, turning with 2 wooden spoons, 15 to 18 minutes. Transfer veal to small rimmed baking sheet.
  • Reduce heat to medium. Add remaining 1 tablespoon oil to same pot. Add onions, carrots, and celery; sauté until beginning to soften, about 5 minutes. Add wine; boil 3 minutes, scraping up browned bits. Add broth, tomatoes, garlic, and rosemary. Return sauce to boil. Return veal to pot. Sprinkle olives around veal. Cover; transfer to oven.
  • Braise veal until very tender, turning with wooden spoons every 30 to 40 minutes, about 2 1/2 hours total. Cool veal, uncovered, in sauce in pot, 2 hours. DO AHEAD: can be made 1 day ahead. Chill until cold, then cover and keep chilled.
  • Spoon off any fat from surface of sauce. Transfer veal to work surface. Cut veal crosswise into 1/2-to 3/4-inch-thick slices, removing string. Overlap veal slices in 13 x 9 x 2-inch glass baking dish.
  • Rewarm sauce in pot over low heat. Spoon off any additional fat from surface. Boil sauce until reduced to 4 cups, about 12 minutes. Transfer 1 cup solids from sauce (without olives) to blender and puree. Return puree to sauce. Season sauce with coarse salt and pepper. Spoon sauce over veal. DO AHEAD: can be made 1 day ahead. Cover dish with foil and chill. Rewarm, covered, in 350°F oven 20 to 30 minutes.
  • Sprinkle veal with reserved 1/4 cup gremolata and serve.

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