Pan Roasted Veal Shoulder Recipes

PAN ROASTED VEAL SHOULDER

Steps:

• Mince garlic with anchovies.
• If veal is encased in a net, remove net and with kitchen string tie veal crosswise at 1-inch intervals.
• Pat veal dry and sprinkle with pepper. You may want to hold off on the salt until serving because the anchovies are salty.
• In a heavy kettle just large enough to hold veal heat oil over moderate heat until hot but not smoking and brown veal well, turning it.
• Transfer veal to a plate.
• In oil remaining in kettle cook anchovy mixture, stirring, 1 minute.
• Add wine and boil 1 minute.
• Return veal to kettle and simmer, partly covered, turning veal every 20 minutes and adding water/broth or even more wine as needed (about 3 tablespoons at a time; do not let liquid completely evaporate,there should always be just enough to keep veal from sticking to kettle), 1 1/2 to 2 hours, or until fork tender.
• Transfer veal to a cutting board and let stand 10 minutes.
• Skim any fat from liquid in kettle.
• Add 1/3 cup broth and simmer, scraping up brown bits from bottom and side of kettle, until liquid has consistency of thin gravy.
• Transfer pan juices to a platter.
• Cut veal crosswise into 1/2-inch-thick slices and discard string.
• Arrange slices over pan juices and spoon sauce over meat.

PAN SEARED VEAL CHOP WITH ROSEMARY

Steps:

• Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.

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.

PAN-ROASTED VEAL WITH SALSA VERDE

Steps:

• Mince garlic with anchovies. If veal is encased in a net, remove net and with kitchen string tie veal crosswise at 1-inch intervals.
• Pat veal dry. In a heavy kettle just large enough to hold veal heat oil over moderate heat until hot but not smoking and brown veal well, turning it. Transfer veal to a plate. In oil remaining in kettle cook anchovy mixture, stirring, 1 minute. Add wine and boil 1 minute.
• Return veal to kettle and simmer, partly covered, turning veal every 20 minutes and adding water as needed (about 3 tablespoons at a time; do not let liquid completely evaporate‑there should always be just enough to keep veal from sticking to kettle), 1 1/2 to 2 hours, or until an instant-read thermometer inserted in thickest part registers 155° F. for medium.
• Transfer veal to a cutting board and let stand 10 minutes. Skim any fat from liquid in kettle. Add 1/3 cup water and simmer, scraping up brown bits from bottom and side of kettle, until liquid has consistency of thin gravy.
• Transfer pan juices to a platter. Cut veal crosswise into 1/2-inch-thick slices and discard string. Arrange slices over pan juices and spoon salsa verde over meat.

PAN-SEARED VEAL CHOP WITH ROASTED KALE PESTO AND BUTTERNUT SQUASH AND PARSNIP PUREE

Steps:

• Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add butternut squash, parsnip, and onion; cook and stir until starting to brown, about 3 minutes. Stir in 2 cloves garlic; cook until fragrant, about 2 minutes.
• Pour water into the saucepan. Add coriander, 1/2 teaspoon salt, 1/2 teaspoon black pepper, cayenne powder, and Chinese five-spice powder. Simmer until butternut squash is very soft, about 20 minutes. Remove from heat; drain excess liquid. Let cool slightly, 5 to 10 minutes.
• Stir butter into butternut squash mixture. Puree with an immersion blender until smooth.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Toss kale, walnuts, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together on a rimmed baking sheet.
• Broil in the preheated oven until kale starts to brown, about 5 minutes. Cool slightly, about 5 minutes.
• Combine kale mixture, 1/2 cup light olive oil, lemon juice, 3 cloves garlic, agave nectar, and red pepper flakes in a food processor; blend into a chunky paste.
• Preheat oven to 450 degrees F (230 degrees C).
• Combine 2 tablespoons olive oil, rosemary, and thyme in a large oven-proof skillet; heat over medium-high heat until lightly smoking. Season veal chops with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook in the hot oil until browned, about 2 minutes per side.
• Transfer skillet to the preheated oven; roast chops until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 10 minutes. Transfer to a cutting board; let rest for 10 minutes.
• Divide butternut squash puree between 2 large serving plates. Place 1 chop on each place; top with a heaping tablespoon of kale pesto.

STUFFED VEAL ROLLS WITH PAN-ROASTED GARLIC AND DRESSED-UP MIXED GREENS

Steps:

• In a small saucepot combine the 4 crushed cloves of garlic with enough EVOO to cover them halfway, about 1/2 cup. Place the pot over the lowest possible heat setting of your cooktop. Gently cook the garlic for 10 minutes, frequently turning it in the oil to ensure even browning. Once the garlic is golden brown all over, turn the heat off and allow it to cool in the EVOO.
• While the garlic is roasting, prepare the stuffed veal rolls. Combine the chopped hard-boiled eggs, the chopped parsley, and 2 crushed cloves of garlic in a bowl and season with a little salt and pepper. Taste and adjust the seasoning. This is your last chance to make sure the filling is up to par. Reserve the filling.
• Lay the 8 pieces of scallopini out on the cutting board without overlapping any of the pieces. Season them with a little salt and pepper. Lay 1 slice of prosciutto on top of each scallopini. If necessary, fold the prosciutto so that it fits the veal without overhang. Add a thin slice of fontina cheese on top of the prosciutto. Place about 1 tablespoon of the egg-parsley mixture on the lower half of each scallopini. Starting at the point closest to you, roll each portion away from you into a cigar shape. Secure each veal roll with one or two toothpicks.
• Heat a large skillet on high heat with 2 tablespoons of the EVOO and 2 tablespoons of the butter. Once the pan is hot and the butter is no longer foaming, add the 8 veal rolls. Brown on all sides, 3 to 4 minutes. Move the veal rolls over a little, clearing a spot in the skillet to add the remaining chopped garlic, the tomato paste, thyme, and onion. Continue to cook for 1 minute. Add the chicken stock and continue to cook for 3 to 4 minutes.
• While the stuffed veal rolls are cooking, finish preparing the panroasted garlic dressing. In a blender combine the Dijon mustard and the white wine vinegar. Fish the golden brown garlic cloves from the oil and add to the blender. Blend on high for about 30 seconds. While the motor is still running, in a very slow and steady stream, add 3 to 4 tablespoons of the garlic cooking oil. Save the leftover garlic oil in the refrigerator. It will coagulate, but it will melt back down after a few minutes at room temp. The garlic oil is great for anything from marinades to sautéing greens.
• Dress the mixed greens with the roasted garlic dressing. To finish the stuffed veal rolls, turn the heat off and remove the veal rolls from the skillet to a platter. Finish the sauce with 1 tablespoon of butter, swirling it into the sauce until it is completely melted. Remove the toothpicks from the veal and pour the sauce over the veal. Serve with the salad.