When braised slow and low, veal shoulder tenderizes and soaks up aromatic liquids to become a rich, unctuous dinner! Serve over pasta, or with potatoes!
Ingredients:
- 1x 2-2 ½ pound (907g – 1.1 kg) bone-in veal shoulder blade roast
- Salt and pepper
- 2 tablespoons (30ml) butter
- 1 cup (240 ml) thinly sliced leeks, white and light green only
- 2 garlic cloves, thinly sliced
- 2 tablespoons (30 ml) coriander seeds, toasted and crushed
- 2 cups (470 ml) sake
- 6 cups (1.4 L) chicken stock
- 1 cup (240 ml) dried cherries
- 2 tablespoons (30 ml) lavender
Method:
- Preheat oven to 300 F (150 C).
- Dry the roast thoroughly with paper towels and tie with kitchen twine. Season all over with salt and pepper.
- In a Dutch oven or braiser large enough to hold the roast, melt the butter over medium heat. Add the veal and brown well on all sides, roughly 5 minutes per side.
- Transfer the veal to a plate. Add the leeks and garlic to the pan and stir to coat in the butter. Add the coriander, season with salt and pepper, and cook until the leeks soften and begin to turn gold, roughly 5 minutes.
- Add the sake and bring to a simmer. Simmer until reduced by half, 3-4 minutes.
- Add the stock and allow to return to a simmer. Return the veal to the pot, cover with the lid and transfer to the oven for 30 minutes.
- Flip the veal, add the cherries, place the lid back on the pot and continue to cook for another hour.
- Transfer the veal to a cutting board and tent with foil. Pour the sauce into a saucepan over medium high heat and bring to a simmer. Add the lavender to the sauce and allow to cook for 2-3 minutes.
- Snip the strings, carve the veal from the bone, transfer to a serving platter and serve immediately, either with sauce on the side or spooned overtop.