Ingredients
1/2 c. fresh goat cheese
1/4 c. Chopped celery leaves
1 tbsp. chopped marjoram
1 tsp. chopped rosemary
salt
Freshly ground pepper
1 butterflied veal shoulder roast
2 tbsp. extra-virgin olive oil
2 shallots
1 large carrot
1 small celery rib
1 c. dry red wine
4 c. beef stock
1 bay leaf
1 clove garlic
2 tbsp. chopped parsley
2 tbsp. chopped tarragon
2 tbsp. chopped dill
Spring Vegetables with Pickled Onions
Preparation
Step 1Preheat the oven to 300 degrees F. In a small bowl, mix the goat cheese with the celery leaves, marjoram, and rosemary, and season with salt and pepper. Lay the veal shoulder on a work surface, boned side up, and season with salt and pepper. Spread the goat cheese mixture over the meat, then roll it up and tie at 1-inch intervals with kitchen string. Season with salt and pepper.Step 2In a large, enameled cast-iron casserole, heat the olive oil. Add the veal roast and cook over moderately high heat, turning, until browned all over, about 10 minutes. Transfer the veal to a plate. Add the shallots, carrot, and celery to the pan and cook over low heat until softened, about 5 minutes. Add the wine and simmer until syrupy, about 10 minutes. Return the veal roast to the casserole. Add the beef stock, bay leaf, and garlic and bring to a boil.Step 3Cover the casserole and braise the veal in the oven until tender for 2 1/2 to 3 hours, turning once or twice.Step 4Transfer the veal to a carving board and cover loosely with foil. Strain the cooking liquid into a saucepan and spoon off the fat. Boil the liquid until reduced to 2 cups, about 15 minutes. Stir in the parsley, tarragon, and dill and season with salt and pepper.Step 5Remove the strings from the roast and slice it 3/4 inch thick. Serve with the jus and the Spring Vegetables with Pickled Onions. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
