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Serves 10-12 people
Equipment:
Large, heavy bottom roasting pan that is at least 4-6 inches deep.
Ingredients:
Full Veal Shoulder (4-1/2 to 6 lbs)
Mirepoix:
2 large Spanish onions
4 medium carrots
1/2 bunch of celery
(all cut into large dice)
2-3 Qts veal stock (chicken stock can be used)
1/2 bottle good red wine
6 sprigs of Thyme
5 bay leaves
4 medium golden beets peeled & cut into large dice
4 medium sweet white turnips (not purple tops) - peeled & cut into medium dice
4 med parsnips - peeled and cut into large dice
10 fingerling potatoes - quartered (do not peel)
4 medium carrots cut into large dice
Rub the veal shoulder with salt—-actually massage the salt into the meat and let stand for approximately 1 hour. Prepare the pan by getting it very hot on top of the stove (but not smoking).
Add enough oil to cover the bottom - something light and relatively flavorless (canola oil is a good choice). Sear the veal by rolling it around the pan until it is brown and crusty on all sides—-this will take about 30 minutes. Add mirepoix to the pan. Brown the mirepoix with the meat for another 3 or 4 minutes - until the onions start to color. Add wine to deglaze the pan. Add enough stock to cover the veal. Add fresh herbs (bay leaf and thyme). Bring to a boil then reduce to a simmer.
While the meat simmers prep your other vegetables. You will want to simmer the meat for about 2 hours 45 minutes. After this point you will have about 1 hour left of cooking to do. This final hour of cooking is when you add your root vegetables (salt meat again at this point and the vegetables before cooking).
Add in this order:
turnips
beets
parsnips & potatoes
carrots
Make sure you don’t cook the vegetables to much. Reserve vegetables from stock to a separate sauté pan—-add butter and salt to taste. If sauce is not reduced enough put veal in separate vessel and keep warm in oven. Reduce sauce to the point that is not quite sauce consistency. The meat should pull apart easily. Serve with crusty bread and a good red burgundy.