Braised Veal Shoulder With Wilted Arugula Recipes

LEMON BRAISED VEAL SHOULDER

Steps:

• Preheat oven to 400 degrees F; season veal with pepper and half the salt.
• Place in a baking dish and surround with carrots and onions; dot veal with butter and roast until veal is lightly brown, about 25 to 30 minutes.
• Add lemon, bay leaves, garlic, and cloves to dish and mix with vegetables; add stock, wine and remaining salt.
• Reduce heat to 350 degrees F and braise, uncovered, basting every 10 minutes, until tender, about 90 minutes.
• Transfer veal and vegetables to a serving platter and keep warm.
• Strain pan juices into a heat proof bowl, skimming off and discarding fat.
• Heat a saucepan over medium heat and boil vinegar until reduced and syrupy and about 1 teaspoon.
• Stir in pan juices, increase heat to high and boil until reduced by half; taste and adjust seasonings.
• Spoon sauce over veal or serve on the side.

BRAISED VEAL SHOULDER WITH GREMOLATA AND TOMATO-OLIVE SALAD

Steps:

• For gremolata:
• Preheat oven to 350°F. Place veal on work surface; open flat like book. Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning. Roll up veal. Tie with kitchen string every 1 1/2 inches to hold shape. Sprinkle outside of roast with coarse salt and pepper.
• For veal:
• Preheat oven to 350°F. Place veal on work surface; open flat like book. Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning. Roll up veal. Tie with kitchen string every 1 1/2 inches to hold shape. Sprinkle outside of roast with coarse salt and pepper.
• Heat 2 tablespoons oil in heavy large ovenproof pot over high heat. Add veal and brown on all sides, turning with 2 wooden spoons, 15 to 18 minutes. Transfer veal to small rimmed baking sheet.
• Reduce heat to medium. Add remaining 1 tablespoon oil to same pot. Add onions, carrots, and celery; sauté until beginning to soften, about 5 minutes. Add wine; boil 3 minutes, scraping up browned bits. Add broth, tomatoes, garlic, and rosemary. Return sauce to boil. Return veal to pot. Sprinkle olives around veal. Cover; transfer to oven.
• Braise veal until very tender, turning with wooden spoons every 30 to 40 minutes, about 2 1/2 hours total. Cool veal, uncovered, in sauce in pot, 2 hours. DO AHEAD: can be made 1 day ahead. Chill until cold, then cover and keep chilled.
• Spoon off any fat from surface of sauce. Transfer veal to work surface. Cut veal crosswise into 1/2-to 3/4-inch-thick slices, removing string. Overlap veal slices in 13 x 9 x 2-inch glass baking dish.
• Rewarm sauce in pot over low heat. Spoon off any additional fat from surface. Boil sauce until reduced to 4 cups, about 12 minutes. Transfer 1 cup solids from sauce (without olives) to blender and puree. Return puree to sauce. Season sauce with coarse salt and pepper. Spoon sauce over veal. DO AHEAD: can be made 1 day ahead. Cover dish with foil and chill. Rewarm, covered, in 350°F oven 20 to 30 minutes.
• Sprinkle veal with reserved 1/4 cup gremolata and serve.

WILTED ARUGULA

Steps:

• Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1 to 2 minutes. Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper. Serve immediately.

PAN-ROASTED VEAL CHOPS WITH ARUGULA

Steps:

• Preheat oven to 425°F.
• Pat veal chops dry and season with salt and pepper. Heat 1/2 tablespoon butter and 1/2 tablespoon oil in a 12-inch heavy skillet (see cooks' note, below) over moderately high heat until hot but not smoking, then sear chops until golden brown, about 3 minutes on each side. Transfer skillet to middle of oven and roast chops until an instant-read thermometer inserted horizontally into a chop registers 155°F (do not touch bone), 10 to 15 minutes (depending on thickness).
• While chops are roasting, mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife), then transfer half of paste to a bowl and whisk in 1/2 tablespoon vinegar, remaining tablespoon oil, and salt and pepper to taste.
• Transfer chops to a plate and keep warm. Add shallot and remaining garlic paste to skillet and cook over moderate heat, stirring, until softened, about 1 minute. Add wine and remaining tablespoon vinegar and boil, scraping up brown bits, until reduced to about 2 tablespoons, about 4 minutes. Add broth and rosemary and boil until reduced by half, about 4 minutes. Remove from heat and add remaining 2 tablespoons butter, swirling skillet to incorporate, then stir in any veal juices accumulated on plate. Season with salt and pepper.
• Add arugula to dressing and toss to coat. Serve chops with sauce and arugula.

BRAISED VEAL SHOULDER

Steps:

• Dry rub veal shoulder with spices and let sit in the refrigerator for 24 hours.
• Preheat oven to 325 degrees F.
• Heat butter in roasting pan over medium heat. Add veal shoulder and brown on all sides. Remove from pan. Add vegetables and cook until tender. Add flour to make roux. Whisk in your liquid and add veal shoulder. Bring to simmer on top of stove and cover with foil. Cook in the oven for 3 hours.
• Remove veal and puree sauce until smooth. Slice veal and coat with sauce to serve.

BRAISED VEAL WITH CARDAMOM-SPINACH PUREE

Steps:

• Heat the oil in a large Dutch oven over medium heat. Season the veal with 1 teaspoon of the salt and pepper. Place the veal in the pot and brown on all sides, about 10 minutes; take out of the pot and set aside.
• Pour in the milk. Stir in the cardamom, jalapeno, garlic and onion. Bring just to a simmer. Reduce heat, return the veal to the pot, and adjust the heat so that the milk stays just below a simmer. Cook, uncovered, for 1 hour 20 minutes, turning the roast once. Remove from heat, and let the veal stand in the liquid for 20 minutes. Remove the veal from the pot, remove the strings from the veal, and cover with a warm, damp towel.
• Place 1 cup of the cooking liquid in a large saucepan. Bring to a simmer over medium heat. Add the spinach, and cook, stirring constantly, until it is completely wilted. Transfer to a food processor and process until smooth. Stir in salt and pepper.
• Slice veal into 6 pieces. Spoon some puree into the center of each of 6 plates. Place veal over sauce. Surround with parsleyed potatoes (see recipe), and serve immediately.

BRAISED VEAL SHOULDER

Steps:

• 1 Set the oven rack at the middle level of the oven. Preheat the oven to 350°F. 2 In a Dutch oven or other deep, heavy pot with a tight-fitting lid, heat the olive oil over medium heat. Place the roast in the pot. Brown the meat well on all sides, about 20 minutes. 3 Scatter the garlic and rosemary around the veal. Sprinkle the meat with salt and pepper. Add the wine and bring it to a simmer, about 1 minute. Add the broth and cover the pan. Transfer it to the oven. 4 Cook the meat 1 1/2 hours, or until the meat is very tender when pierced with a fork. 5 Transfer the meat to a cutting board. Cover it and let it rest for 10 minutes. If there is too much liquid left in the pot, place the pot on top of the stove and boil it down until it is reduced. Season to taste with salt and pepper. 6 Remove the strings and slice the meat and arrange it on a warm platter. Spoon on the sauce and serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BRAISED VEAL SHOULDER

Steps:

• 1 Set the oven rack at the middle level of the oven. Preheat the oven to 350°F. 2 In a Dutch oven or other deep, heavy pot with a tight-fitting lid, heat the olive oil over medium heat. Place the roast in the pot. Brown the meat well on all sides, about 20 minutes. 3 Scatter the garlic and rosemary around the veal. Sprinkle the meat with salt and pepper. Add the wine and bring it to a simmer, about 1 minute. Add the broth and cover the pan. Transfer it to the oven. 4 Cook the meat 1 1/2 hours, or until the meat is very tender when pierced with a fork. 5 Transfer the meat to a cutting board. Cover it and let it rest for 10 minutes. If there is too much liquid left in the pot, place the pot on top of the stove and boil it down until it is reduced. Season to taste with salt and pepper. 6 Remove the strings and slice the meat and arrange it on a warm platter. Spoon on the sauce and serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.