Balsamic Braised Veal Shoulder
- 2 medium-sized zucchini, ends trimmed, not peeled
- 2 medium sized carrots, trimmed and peeled
- 1 medium red onion, peeled and trimmed
- 1 medium celery stalk, bottom trimmed
- 1/2 C. parsley leaves, loosely packed
- 1 veal shoulder roast (4 lbs.) trimmed of excess fat
- 1/2 C. all purpose flour
- 4 T. butter
- 4 T The Olive Tap’s 100% Extra Virgin Olive Oil
- 3 T. tomato paste
- 1 C. chicken or beef stock plus 1 C. extra if required
- 1 1/2 C. dry white wine, divided into two 3/4 C. portions
- 2 bay leaves
- 3/4 C. The Olive Tap’s Aceto Balsamico di Modena 4 Leaf Quality
- 1/2 t. dried thyme
- The Olive Tap’s Himalayan Pink Fine Sea Salt, and Gourmet Grind Black Pepper, to taste
Chop the vegetables into small pieces. No need to dice as they will soften while cooking, and will be processed as sauce later. Place in a bowl filled with cold water till needed.
Lightly dust the veal with flour and place on a dish. Heat a Dutch oven or other heavy lidded pot on medium high heat and add in the butter and olive oil. When the butter is melted, and the foam subsides, add the veal and sauté until golden brown on all sides. About 20 to 25 minutes.
Dissolve the tomato paste in the stock and add to the pot scraping the bottom to incorporate any browned bits. Cook for 2 to 3 minutes. Add ¾ cup of wine and stir again to de-glaze the pan. Continue cooking for 5 minutes until sauce has reduced.
Drain the vegetables and add to the Dutch oven. Cover and cook over medium heat for 30 minutes. Turn the roast over, and add the remaining wine, balsamic vinegar, bay leaf and thyme. Add salt and pepper as desired. Cover and cook for 40 minutes or more until veal is falling apart.
When the veal is tender, taste again for salt and pepper. Transfer the meat to a platter and cover with foil to keep warm. If you are going to use veal as a filling, allow to cool before removing any bones and fat. Break up the veal into small pieces, or pull apart with a fork like you would for pulled pork. Add any additional salt and pepper to the vegetables in the pot. If vegetables appear too dry, add up to 1 cup of additional stock and stir uncovered, cooking for about 3 minutes.
Remove bay leaf and place the vegetable mixture in a food processor and process until gravy consistency. Return this puree to the Dutch oven; put the pulled/chopped veal in the pot, and cook for an additional 10 minutes stirring often. If serving the veal in whole large pieces, do not put the veal in the pot.
Serve in manicotti shells, or stuffed into crepes, topped with Sauce Mornay, or our simple Alfredo sauce. If serving crepes, place them stuffed in a baking pan and pour Alfredo sauce on top. Place the baking dish under a medium high broiler for 3 to 4 minutes till Alfredo Sauce browns slightly.
Veal may also be served over risotto, rice or pasta topped with both the vegetable sauce and Alfredo Sauce.
An Olive Tap Original recipe by Rick, Long Grove