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Slow roasted shoulder of veal
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Chef :
Miss Fluffy's Cooking (Angie's Italian Cooking)Slow roasted shoulder of veal
Veal is popular here and I've never understood why it's not so popular back home. I served this delicious cut of meat with roast potatoes and a reduction of the meat juices. I use a Dutch oven for my slow cooking but a large casserole dish works too #veal #slowcook #roast #sundaylunch #dinner #mainmeal
Ingredient
Cooking time :
5 hours
1.5 kg
veal shoulder
1
carrot
1 stick
celery
3-4
small oinions
3-4
cloves
1 litre
hot stock
Teaspoon
cornflour
Cooking instructions
* Step 1
Peel and chop the veg. I left the onions whole because they were small. Heat oil in your casserole dish on the hob. Add the veg and cook for about 2-3 mins on medium heat. Then add the meat and brown on both sides. Season to taste and pour over the hot stock. Pop in a preheated oven at 140 for 4 hours
* Step 2
Turn the meat once during cooking. After 4 hours, remove and let it rest inside your casserole dish for about 45 mins. Then drain the vegetables out keeping the juices. Put juices in a pot and then on the heat on maximum and reduce it slightly. Add a little cornflour if necessary
* Step 3
Carve the meat and serve
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