Braised Veal Shoulder Recipe

• 1 x 4 pound veal, shoulder, cleaned
• 2 x leek, white part only
• 1 med onion, quartered
• 1 med carrot, peeled, and, cut into 4 pcs
• 1 x celery, stick, peeled, and, cut in 3
• 2 Tbsp. unsalted butter
• 2 Tbsp. vegetable oil
• 1 x bay leaf
• 1 sprg thyme
• 1 Tbsp. whole fresh peppercorns
• 2 Tbsp. herbes de Provence
• 1 sprg fresh savory
• 1 c. Caliterra Merlot red wine
• 1 c. veal stock

1. Season the inside of the veal shoulder with the Herbes de Provence, half the thyme, the savoury, the salt and pepper.
2. Tie with a butcher's twine into a roast.
3. Season the outside of the veal with the remainder of the herbs.
4. In a casserole dish, heat the oil and the butter over a high flame and sear the roast for 2 min on every side till brown in colour.
5. Remove the meat from the casserole and turn down the heat to medium.
6. Caramelize the leeks, onions, carrots and celery till they also turn brown.
7. Put the roast back in the middle of the vegetable mix and increase the heat again.
8. Deglaze the pan with the red wine and scrape the pan juice from the bottom of the casserole dish.
9. Add in the veal stock and cook on the stovetop with a lid for 35 min at a low heat.
10. Remove the lid of the casserole and check the consistency of the braising liquid to ensure which there is sufficient in the casserole.
11. If not, add in more stock or possibly a little water.
12. Put the lid back on and raise the heat to medium-low for another 35 min.
13. After this time, turn off the heat and let the veal rest in the liquid for another 20 min.
14. Remove from the casserole and slice the roast.
15. Over a high heat, quickly reduce the sauce by one third and coat the roast with it.
16. Serve with roasted potatoes.

veal, only, onion, carrot, celery, unsalted butter, vegetable oil, bay leaf, thyme, peppercorns, herbes, red wine, veal stock

Taken from cookeatshare.com/recipes/braised-veal-shoulder-90876 (may not work)