Pot Roasted Veal Shoulder

By luvmybuttonsnbows

Prep time: 20 minutes
Serves: 4

Ingredients

• 2 1/2 to 3 lbs. veal shoulder
• 4 tbsp. butter or margarine
• 1 tsp. salt
• 1 tsp. coarsely crushed Chinese Szechuan pepper or black pepper
• 8 small carrots, peeled
• 2 cloves garlic, whole, unpeeled
• 2 tbsp. freshly chopped parsley
• 1 tsp. each dried basil, tarragon and thyme leaves
• 1 small bay leaf, crumbled
• 1 lb. frozen small boiling onions
• 2 whole tomatoes, wedged

Preparation

Step 1

Slowly brown veal in butter over moderate heat using a heavy-lidded casserole or Dutch oven. Sprinkle with salt and pepper on both sides. Cover. Roast at 300° for 30 min. Add carrots to roast along with garlic, parsley, basil, tarragon, thyme and bay leaf. Top with the onions. Cover and continue roasting for 1½ hrs. longer or until the meat is very tender. About 15 min. before removing from oven, add tomatoes. Place roast on heated serving platter. Surround with vegetables. Discard garlic. Heat juices in pan to boiling. Boil, stirring, until juices are syrupy and reduced to about ¾ cup. Spoon over roast and vegetables to glaze. Serve immediately.