Related Food Results. Game meat, moose, raw; Beef, shoulder top blade steak, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, grilled
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Combine garlic, pepper, and thyme and rub into roast. Refrigerate overnight or for several hours. In a stainless steel pot, sautי onion in oil until tender. Add veal roast, cover, and let cook on low heat for about 20–30 minutes. Add bay leaves and water, and bring to a boil. Cover and simmer for about 2½ hours until veal is tender.
Ingredients 1 3 cloves garlic, minced 2 ¼ teaspoon pepper 3 ½ teaspoon thyme, optional 4 1 5-pound shoulder of veal 5 1 large onion, sliced 6 1 tablespoon oil 7 2 bay leaves 8 1½ cups water More ...
It resulted in unbelievably tender pan roasted veal shoulder with a very rich pan sauce. Do NOT skip the anchovies and don't be afraid, it will not taste anything like fish. It just adds a rich velvety flavor and would not be the same dish without them.
Add wine and boil 1 minute. Return veal to kettle and simmer, partly covered, turning veal every 20 minutes and adding water/broth or even more wine as needed (about 3 tablespoons at a time; do not let liquid completely evaporate,there should always be just enough to keep veal from sticking to kettle), 1 1/2 to 2 hours, or until fork tender.