Veal Shoulder Pot Roast
Description
Good served with green salad and dark bread.
Ingredients
2 1/2 to 3 lbs. veal shoulder
4 Tbs. 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 Tbs. freshly chopped parsley
1 tsp. EACH dried basil, tarragon and thyme leaves
1 smal bay leaf, crumbled
1 lb. frozen small boiling onions
2 whole tomatoes, wedged
4 Tbs. 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 Tbs. freshly chopped parsley
1 tsp. EACH dried basil, tarragon and thyme leaves
1 smal bay leaf, crumbled
1 lb. frozen small boiling onions
2 whole tomatoes, wedged
Methods/steps
Slowly brown veal in butter over moderate heat using a heavy-lidded casserole or Dutch oven
Sprinkle with salt and black pepper on both sides
Cover
Roast at 300 degrees for 30 minutes
Add carrots to roast along with garlic, parsley, basil, tarragon, thyme and bay leaf
Top with the onions
Cover and continue roasting for 1 1/2 hours longer or until meat is very tender
About 15 minutes 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 3/4 cup
Spoon over roast and vegetables to glaze
Serve immediately
Sprinkle with salt and black pepper on both sides
Cover
Roast at 300 degrees for 30 minutes
Add carrots to roast along with garlic, parsley, basil, tarragon, thyme and bay leaf
Top with the onions
Cover and continue roasting for 1 1/2 hours longer or until meat is very tender
About 15 minutes 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 3/4 cup
Spoon over roast and vegetables to glaze
Serve immediately
Additional Tips
Good served with green salad and dark bread.
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