Pan Roasted Veal Shoulder

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Total Time
1hr 50mins
Prep
20 mins
Cook
1 hr 30 mins

I found this recipe at Epicurious and tweaked it to fit our tastes. It resulted in unbelievably tender pan roasted veal shoulder with a very rich pan sauce. Do NOT skip the anchovies and don't be afraid, it will not taste anything like fish. It just adds a rich velvety flavor and would not be the same dish without them. I served this for Father's Day dinner with steamed asparagus and angel hair with garlic and parsley. Next time I may add roasting vegetables during the cooking process.

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Ingredients

Nutrition

Directions

  1. Mince garlic with anchovies.
  2. If veal is encased in a net, remove net and with kitchen string tie veal crosswise at 1-inch intervals.
  3. Pat veal dry and sprinkle with pepper. You may want to hold off on the salt until serving because the anchovies are salty.
  4. 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.
  5. Transfer veal to a plate.
  6. In oil remaining in kettle cook anchovy mixture, stirring, 1 minute.
  7. Add wine and boil 1 minute.
  8. 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.
  9. Transfer veal to a cutting board and let stand 10 minutes.
  10. Skim any fat from liquid in kettle.
  11. Add 1/3 cup broth and simmer, scraping up brown bits from bottom and side of kettle, until liquid has consistency of thin gravy.
  12. Transfer pan juices to a platter.
  13. Cut veal crosswise into 1/2-inch-thick slices and discard string.
  14. Arrange slices over pan juices and spoon sauce over meat.
Most Helpful

5 5

Yummy and easy. I wasn't sure about anchovies but the sauce complemented the meat extremely well (even my picky son who hates sauces loved it). Thanks for posting.