Braised Shoulder of Veal

By the RecipeCafe Archives

Ingredients

• 5 lb (2.27 kg) bone-in shoulder of veal (to be boned before cooking)
• 1 Stuffing (as prepared for Braised Beef, per Farmer p. 203 context)
• 1 Vegetables (as specified in Braised Beef recipe)
• 2 sprigs fresh thyme
• 1 sprig fresh marjoram

Instructions

1. 1. Bone the shoulder of veal, removing all bones carefully to create a pocket suitable for stuffing. Reserve the bones if desired for stock.
2. 2. Fill the boned shoulder with the stuffing used in Farmer's Braised Beef recipe. Draw the edges together and sew the roast into a compact, uniform shape using butcher's twine and a trussing needle, so it will hold its form during the long braise.
3. 3. Proceed exactly as directed in Farmer's Braised Beef recipe, using the same braising technique (browning the meat on all sides in a heavy pot or Dutch oven to develop a fond — the caramelized drippings that enrich the braising liquid — then adding a small amount of liquid and the specified vegetables, covering tightly, and cooking low and slow).
4. 4. When adding the vegetables called for in the Braised Beef method, also add 2 sprigs fresh thyme and 1 sprig fresh marjoram to the pot.
5. 5. Braise in a slow oven at 300°F (150°C), covered tightly, for approximately 2 hours 30 minutes to 3 hours 30 minutes (30 minutes per pound is a reliable period guideline), until the internal temperature of the thickest part of the meat reaches 160°F (71°C) and the meat yields easily when pierced with a skewer, with juices running clear.
6. 6. Remove the roast from the pot, snip and pull out all trussing thread, and allow to rest on a warm platter for 15 minutes before carving. Meanwhile, skim excess fat from the braising liquid and reduce briefly over medium heat, 5–8 minutes, until slightly syrupy, to make a pan sauce.