Braised Veal Shoulder
Braising the meat results in a melt-in-your-mouth, tender roast. The apples add a subtle sweetness, and together with the fennel and onions, add a depth of flavor to the sauce.
- 1 4-pound veal shoulder
- 1 large Vidalia onion, sliced into 1-inch rings
- 3 medium apples
- 1 large bulb of fennel
- 1 cup good-quality wine
- 4 cups chicken, meat or vegetable stock
Preheat oven to 350°F.
In a large baking dish, place apples and fennel and set aside.
Heat a large skillet over high heat.
When hot, add a drizzle of oil.
Immediately add the veal shoulder and cook for about four minutes on each side, to brown the meat and seal in the flavor.
Once meat is browned on all sides, remove from pan and place in the baking tray with the apples and fennel.
Add another tablespoon of oil to the skillet and sauté the onions until soft.
Add the wine to the skillet and scrape all the brown bits on the bottom.
Add the chicken stock and simmer for ten minutes on medium heat.
Pour the onion mixture over the roast.
Cover baking tray well with tin foil and bake for three hours.
Allow roast to cool.
Slice meat into desired slices.
Before serving you can bring sauce to a simmer in a saucepan and cook for about twenty minutes on medium-low heat until sauce thickens.
Pour over warmed meat and serve surrounded by the fennel, apples and onions.
By: Shifra Klein – Joy of Kosher Magazine.
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