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veal shoulder fresh ground black pepper salt carrots onion butter lemon bay leaves garlic cloves veal stock white wine balsamic vinegar
Viewed: 60 - Published at: 3 years agoIngredients
- 1 1/2 lbs veal shoulder, blade chops
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon salt
- 2 carrots, sliced
- 1 onion, sliced
- 2 tablespoons butter
- 1/2 lemon, cut in half
- 3 bay leaves
- 3 garlic cloves, minced
- 3 whole cloves
- 1/2 cup veal stock or 1/2 cup chicken stock
- 1/4 cup dry white wine
- 2 teaspoons balsamic vinegar
Method
- Preheat oven to 400 degrees F; season veal with pepper and half the salt.
- Place in a baking dish and surround with carrots and onions; dot veal with butter and roast until veal is lightly brown, about 25 to 30 minutes.
- Add lemon, bay leaves, garlic, and cloves to dish and mix with vegetables; add stock, wine and remaining salt.
- Reduce heat to 350 degrees F and braise, uncovered, basting every 10 minutes, until tender, about 90 minutes.
- Transfer veal and vegetables to a serving platter and keep warm.
- Strain pan juices into a heat proof bowl, skimming off and discarding fat.
- Heat a saucepan over medium heat and boil vinegar until reduced and syrupy and about 1 teaspoon.
- Stir in pan juices, increase heat to high and boil until reduced by half; taste and adjust seasonings.
- Spoon sauce over veal or serve on the side.
