Pan Roasted Veal Shoulder |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I found this recipe at Epicurious and tweaked it to fit our tastes. 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. I served this for Father's Day dinner with steamed asparagus and angel hair with garlic and parsley. Next time I may add roasting vegetables during the cooking process. Ingredients:
2 large garlic cloves |
5 anchovy fillets or 1 tablespoon anchovy paste |
3 lbs boneless veal shoulder, rolled and tied |
2 tablespoons olive oil |
1 cup dry white wine |
1 cup beef broth |
1 cup water |
pepper |
Directions:
1. Mince garlic with anchovies.
2. If veal is encased in a net, remove net and with kitchen string tie veal crosswise at 1-inch intervals.
3. Pat veal dry and sprinkle with pepper. You may want to hold off on the salt until serving because the anchovies are salty.
4. In a heavy kettle just large enough to hold veal heat oil over moderate heat until hot but not smoking and brown veal well, turning it.
5. Transfer veal to a plate.
6. In oil remaining in kettle cook anchovy mixture, stirring, 1 minute.
7. Add wine and boil 1 minute.
8. 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.
9. Transfer veal to a cutting board and let stand 10 minutes.
10. Skim any fat from liquid in kettle.
11. Add 1/3 cup broth and simmer, scraping up brown bits from bottom and side of kettle, until liquid has consistency of thin gravy.
12. Transfer pan juices to a platter.
13. Cut veal crosswise into 1/2-inch-thick slices and discard string.
14. Arrange slices over pan juices and spoon sauce over meat.
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