Roast shoulder of veal

Roast shoulder of veal

By
From
The Margaret Fulton Cookbook
Serves
8
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
2.5kg shoulder of veal, boned and rolled
3 tablespoons oil or butter
2 onions, chopped
1 large carrot, diced
1 cup diced celery
2 bay leaves
10 peppercorns
1 garlic clove, crushed
1 teaspoon salt
1/2 teaspoon paprika
2 teaspoons plain flour and butter, mixed together

Method

  1. Preheat the oven to 160°C. Heat the oil or butter in a flameproof heavy-based baking dish over a high heat. Sear the meat until brown all over. Lift out the meat and add the remaining ingredients except for the butter and flour mixture. Cook for 2 minutes over a moderate heat, until the onions begin to soften. Put the meat on a roasting rack over the diced vegetables. Add enough water to cover the vegetables, cover with foil or a lid and roast for 2 1/2 hours. Uncover and cook a further 20 minutes adding more water, if necessary, to prevent drying out.
  2. Thicken cooking liquid by whisking in flour and butter mixture and simmering for 5 minutes, stirring, until smooth. Remove string and cut into slices. Serve with the gravy.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again