Slow-Roasted Veal Shoulder
🍳 roasted
🍽 serves 6
📋 8 ingredients
Ingredients per serving
- 5.333 oz chicken stock
- 1.0 tsp Olive Oil
- 0.667 each Large Carrots
- 0.667 each fennel
- 0.5 clove Peeled Garlic
- 0.333 each Onions
- 0.167 each Celery
- 0.167 each veal shoulder
Method
1. Heat olive oil in a Dutch oven on low; saute onions + 1 tsp salt 10 min.
2. Add carrots, celery, garlic; saute 15 min. Add fennel.
3. Set veal shoulder on the veg; season with remaining salt + pepper; add bay leaf, bouquet garni, stock.
4. Cover, bring to a boil, then simmer low ~4 hours until fall-off-the-bone. Serve over rice or parsnip mash.