Pot - roast veal shoulderPrep: 20 min Cook: 2 hours Servings: 8by Easy Cook - Laka kuharica488 recipes>
Meltingly tender veal roast soaks up the rich wine sauce in this slow-cooked dish.
- 1800 - 2000 g boneless veal shoulder
- 2 tsp sea salt
- 4 tsp ground black pepper
- 3 cloves garlic, sliced
- 4 sprigs fresh thyme
- 2 tbs olive oil
- 30 g butter
- 3 shallots, peeled and cut in half
- 400 ml beef broth from ½ cube
- 200 ml red wine
Directions1.Bring the veal to room temperature before cooking it by taking it out of the refrigerator one hour ahead. Rinse off the veal with water and pat it dry with paper towels.2.Put garlic slices into the slits in the meat, and scatter thyme sprigs. Season both sides of the meat with salt and pepper.4.Add veal to pot and cook in hot olive oil and butter until browned on all sides. Transfer to a pot suitable for oven.6.Tightly cover the pot and cook in the oven at 150°C for 1 hour. Then raise the oven temperature to 200°C, uncover and continue to cook for 45 - 50 minutes. Cook until the meat is very tender.
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