Braised Veal Shoulder With Spring Vegetables Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (165°C).
• STEP 2.Season the veal shoulder with salt and pepper.
• STEP 3.Heat oil in a large oven-safe pot over medium-high heat.
• STEP 4.Add the veal shoulder and sear on all sides until browned.
• STEP 5.Remove the veal from the pot and set aside.
• STEP 6.Add the onions, carrots, and celery to the pot and cook until softened.
• STEP 7.Add the garlic and cook for an additional minute.
• STEP 8.Deglaze the pot with white wine, scraping up any browned bits from the bottom.
• STEP 9.Return the veal shoulder to the pot and add the chicken broth, thyme, and bay leaves.
• STEP 10.Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven.
• STEP 11.Braise the veal shoulder for 2 to 3 hours, or until it is fork-tender.
• STEP 12.During the last 30 minutes of cooking, add the spring vegetables to the pot.
• STEP 13.Remove the pot from the oven and let the veal shoulder rest for 10 minutes before serving.
• STEP 14.Serve the braised veal shoulder with the spring vegetables and spoon some of the cooking liquid over the top.
• STEP 15.Garnish with fresh herbs, if desired.
• STEP 16.Enjoy!

Cooking Tips

• Choose a veal shoulder that is well-marbled for the best flavor and tenderness.
• If you don't have an oven-safe pot, you can transfer the veal shoulder and vegetables to a baking dish before placing it in the oven.
• Feel free to customize the spring vegetables based on what's in season or your personal preferences.
• For a thicker sauce, you can remove the veal shoulder and vegetables from the pot and simmer the cooking liquid on the stovetop until it reduces to your desired consistency.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the veal shoulder and vegetables in a covered pot on the stovetop over low heat.
• Serve the leftovers with fresh bread or over cooked pasta for a delicious second meal.