Braised shoulder of veal with sage and rosemary

Braised shoulder of veal with sage and rosemary

By
From
Meat
Serves
4–6
Photographer
Dean Cambray

This is a simple yet very elegant dish, with a tasty stuffing that flavours the meat from within. Serve with creamy, buttery mash to absorb the sauce and your choice of green vegies.

Ingredients

Quantity Ingredient
1.2kg veal shoulder, boned
salt
freshly ground black pepper
1/4 cup sage leaves
1/4 cup rosemary
4 garlic cloves, sliced
150g bacon, cut into strips
1 x 450g pork fillet or scotch fillet
150g butter
2 cups white wine
1/2 cup parsley, chopped

Method

  1. Preheat the oven to 175ºC.
  2. Lay the veal shoulder out on your work surface, skin-side down. Season with salt and pepper then scatter on the herbs and garlic slices. Lay the bacon strips over the surface of the veal then arrange the pork fillet lengthwise down the centre. Roll the veal up tightly and secure with butcher’s string at 6 cm intervals.
  3. Heat the butter in a heavy-based casserole. Sauté the veal until evenly browned all over. Add the wine to the casserole then cover with its lid and transfer to the oven. Cook for 1½ hours then remove from the oven. Lift the veal out of the casserole on to a warm plate.
  4. Boil the remaining liquid in the casserole vigorously until reduced to a syrupy sauce.
  5. To serve, slice the veal thinly and serve drizzled with a little sauce and sprinkled with parsley.
Tags:
Meat
Adrian
Richardson
La
Luna
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