Best Veal Shoulder ForestiÈre Au Riesling Recipes

BRAISED VEAL SHOULDER

Steps:

• Dry rub veal shoulder with spices and let sit in the refrigerator for 24 hours.
• Preheat oven to 325 degrees F.
• Heat butter in roasting pan over medium heat. Add veal shoulder and brown on all sides. Remove from pan. Add vegetables and cook until tender. Add flour to make roux. Whisk in your liquid and add veal shoulder. Bring to simmer on top of stove and cover with foil. Cook in the oven for 3 hours.
• Remove veal and puree sauce until smooth. Slice veal and coat with sauce to serve.

VEAL ROASTED WITH SHALLOTS, FENNEL AND VIN SANTO

Steps:

• Preheat oven to 375°F. Mix salt, dried thyme, and white pepper in small bowl. Rub 1 tablespoon oil over roast. Rub salt mixture over roast. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add meat and cook until golden brown on all sides, about 5 minutes. Transfer roast to plate.
• Add remaining 1 tablespoon oil, shallots, and fennel to same pot. Sauté until vegetables are golden brown, stirring frequently and scraping up browned bits, about 12 minutes. Add Vin Santo; boil 3 minutes. Return veal to pot, nestling into vegetables, and top with some of vegetables. Cover; roast until instant-read thermometer inserted into center of veal registers 165°F, about 1 hour 15 minutes.
• Transfer veal to platter. Mix fresh thyme into vegetables. Season cooking liquid with salt and pepper. Spoon vegetables and cooking liquid around roast.

PAN ROASTED VEAL SHOULDER

Steps:

• Mince garlic with anchovies.
• If veal is encased in a net, remove net and with kitchen string tie veal crosswise at 1-inch intervals.
• Pat veal dry and sprinkle with pepper. You may want to hold off on the salt until serving because the anchovies are salty.
• 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.
• Transfer veal to a plate.
• In oil remaining in kettle cook anchovy mixture, stirring, 1 minute.
• 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.
• Transfer veal to a cutting board and let stand 10 minutes.
• Skim any fat from liquid in kettle.
• Add 1/3 cup broth and simmer, scraping up brown bits from bottom and side of kettle, until liquid has consistency of thin gravy.
• Transfer pan juices to a platter.
• Cut veal crosswise into 1/2-inch-thick slices and discard string.
• Arrange slices over pan juices and spoon sauce over meat.

LEMON BRAISED VEAL SHOULDER

Steps:

• 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.

VEAL FORESTIER

Steps:

• Start to prepare about 50 minutes before serving.
• On cutting board, with meat mallet or dull edge of French knife, pound veal cutlets to 1/8" thickness.
• Cut cutlets into about 3" by 2" pieces.
• On a sheet of waxed paper, coat cutlets lightly in flour.
• In a 10" skillet, over medium-high heat, in hot butter, cook meat, a few pieces at a time, until lightly browned on both sides, removing pieces as the brown and adding more butter as needed.
• Add mushrooms, vermouth, water, salt and pepper to skillet; heat to boiling.
• Reduce heat to low; cover and simmer 5 minutes or until mushrooms are tender.
• Return meat to skillet; heat through.
• Stir in chopped parsley.
• Serve with sauteed cherry tomatoes and garnish with a sprig of parsley.

VEAL SHOULDER FORESTIÈRE AU RIESLING

Steps:

• 1. Preheat the oven to 325º, with the rack in center position. 2. Make 1-inch-deep incisions all over the meat with a sharp, ponted knife. Stuff the garlic quarters into the incisions, and rub the veal well with salt, 1 tablespoon of the savory and the peppercorns. 3. Heat the oil in a medium cast-iron pot or Dutch oven set over high heat. Add the veal, and sear until golden-brown on all sides, 10 to 15 minutes total. Transfer the veal to a platter. 4. Add the butter, shallots and leek to the pot, and cook, stirring, for 5 minutes. Add the turnips, and cook until light golden-brown, about 10 minutes. Season and add the wine. Bring to a simmer, scraping up any browned bits stuck to the bottom of the pot. Add the bouquet garni and the veal, and transfer the pot to the oven. 5. Braise, uncovered or loosely covered with buttered parchment paper, for 45 minutes, basting and turning the veal several times. 6. Uncover, if covered, and add 1 cup of the cream. Cover with buttered parchment, and continue braising, basting and turning the veal every 20 minutes, until the meat is very tender, about 1 hour. 7. Remove the pot from the oven, and let the veal rest for 20 minutes in the liquid. Transfer the veal to a large serving platter, and reserve, keeping warm. 8. Remove the bouquet garni, and discard. Set the pot with the liquid on the stoveset over medium-high heat, and bring to a simmer. Reduce until slightly thickened, 5 to 10 minutes. 9. Meanwhile, whisk together the remaining 1/4 cup cream with the egg yolks in a small bowl. Remove the pot from the heat, and stir in the egg-yolk mixture. Pour the sauce and vegetables around the veal. Garnish with the parsley leaves and the remaining 1 tablespoon of the savory, and serve immediately.