Veal Shoulder

Ingredients

• 1 onion
• 1 bundle mirepoix vegetables
• 2.5 kg veal shoulder (2 veal shoulders)
• Salt
• Pepper (freshly ground)
• 2 tbsp oil
• 1 tbsp Tomato Paste
• 40 ml white port wine
• 300 ml white wine
• 2 Garlic cloves
• 1 tsp black peppercorns
• 1 bay leaf
• 3 thyme sprigs
• 400 ml veal stock (glass)
• 2 tsp grated lemon zest
• 3 bundles young carrots (with greens)
• 400 g small onions
• 700 g small potatoes
• 100 ml chicken broth
• 6 tbsp butter

Instructions

1. 1.

   Peel and finely chop the onion. Wash, trim and finely chop the mirepoix vegetables. Season the veal shoulders with salt and pepper and brown them all over in hot oil in a roasting pan.

2. 2.

   Remove the meat and stir in the tomato paste, briefly toasting it. Deglaze with port wine and white wine, reducing by half, then add the mirepoix, garlic cloves, peppercorns and herbs and pour in the veal stock. Place the meat on top, cover and braise in a preheated oven at 140°C for 2 hours, occasionally spooning over the cooking juices.

3. 3.

   For the vegetables:

4. 4.

   Peel the potatoes and boil them in salted water for about 25 minutes, drain and let steam off.

5. 5.

   Peel the onions. Peel the carrots, leaving some greens. Caramelize 1 tbsp powdered sugar and sauté the carrots and onions in a large pan while stirring. Add 3 tbsp butter in pieces and pour in chicken broth. Season with salt and pepper, cover and simmer for about 10 minutes until al dente. Heat the remaining butter and toss the potatoes in it, warming them and seasoning.

6. 6.

   Remove the meat, slice it and keep warm. Strain the sauce through a sieve, season with salt and pepper and refine with some grated lemon zest.

7. 7.

   Plate the meat and vegetables with the sauce and serve with potatoes.