Pot Roast Veal Shoulder Recipe

• 2 1/2 to 3 lbs. veal shoulder
• 4 tbsp. butter
• 1 teaspoon salt
• 1 teaspoon coarsely crushed Chinese Szechuan pepper or possibly black pepper
• 8 sm. carrots, peeled
• 2 cloves garlic, whole, unpeeled
• 2 tbsp. freshly minced parsley
• 1 teaspoon each dry basil, tarragon, and thyme leaves
• 1 sm. bay leaf, crumbled
• 1 pound frzn, sm. boiling onions
• 2 whole tomatoes, wedges

1. 1.
2. Slowly brown veal in butter over moderate heat using a heavy sided casserole or possibly Dutch oven.
3. Sprinkle with salt and pepper on both sides.
4. 2.
5. Cover.
6. Roast at 300 degrees F. for 30 min.
7. 3.
8. Add in carrots to roast along with garlic, parsley, basil, tarragon, thyme and bay leaf.
9. Top with onions.
10. 4.
11. Cover and continue roasting for 1 1/2 hrs longer or possibly till meat is very tender.
12. About 15 min before removing from oven add in tomatoes.
13. 5.
14. Place roast on heated serving platter.
15. Surround with vegetables.
16. Throw away garlic.
17. 6.
18. Heat juices in pan to boiling.
19. Boil, stirring till juices are syrupy and reduced to about 3/4 c.. Spoon over roast and vegetables to glaze.
20. Serve immediately.
21. Good served with green salad and dark bread.

veal shoulder, butter, salt, chinese szechuan pepper, carrots, garlic, parsley, basil, bay leaf, boiling onions, tomatoes

Taken from cookeatshare.com/recipes/pot-roast-veal-shoulder-23088 (may not work)