Pot - roast veal shoulder Recipe
Meltingly tender veal roast soaks up the rich wine sauce in this slow-cooked dish.
Ingredients
- 1800 - 2000 g boneless veal shoulder
- 2 tsp sea salt
- 4 tsp ground black pepper
- 3 cloves garlic, sliced
- 4 sprigs fresh thyme
- 2 tbs olive oil
- 30 g butter
- 3 shallots, peeled and cut in half
- 400 ml beef broth from ½ cube
- 200 ml red wine
Directions
1.
Bring the veal to room temperature before cooking it by taking it out of the refrigerator one hour ahead. Rinse off the veal with water and pat it dry with paper towels.
2.
Put garlic slices into the slits in the meat, and scatter thyme sprigs. Season both sides of the meat with salt and pepper.
3.
Roll veal into a roll and tie crosswise with kitchen twine.
4.
Add veal to pot and cook in hot olive oil and butter until browned on all sides. Transfer to a pot suitable for oven.
5.
Add shallots, beef broth and wine.
6.
Tightly cover the pot and cook in the oven at 150°C for 1 hour. Then raise the oven temperature to 200°C, uncover and continue to cook for 45 - 50 minutes. Cook until the meat is very tender.
7.
Leave the meat to cool slightly, 10 – 15 minutes. Remove twine, lift the meat onto a board and carve into slices.
Useful Links
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 8 servings | |
| Calories 273 | |
| Calories from Fat 93 | 34% |
| Total Fat 10.43g | 13% |
| Saturated Fat 3.62g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 923mg | 38% |
| Potassium 686mg | 20% |
| Total Carbs 1.87g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.17g | 0% |
| Protein 36.55g | 58% |
