Veal Shoulder ForestiÈre Au Riesling Recipes

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.

Steps:

• Start to prepare about 50 minutes before serving.
• On cutting board, with meat mallet or dull edge of French knife, pound veal cutlets to 1/8" thickness.
• Cut cutlets into about 3" by 2" pieces.
• On a sheet of waxed paper, coat cutlets lightly in flour.
• In a 10" skillet, over medium-high heat, in hot butter, cook meat, a few pieces at a time, until lightly browned on both sides, removing pieces as the brown and adding more butter as needed.
• Add mushrooms, vermouth, water, salt and pepper to skillet; heat to boiling.
• Reduce heat to low; cover and simmer 5 minutes or until mushrooms are tender.
• Return meat to skillet; heat through.
• Stir in chopped parsley.
• Serve with sauteed cherry tomatoes and garnish with a sprig of parsley.

Steps:

• 1. Preheat the oven to 325º, with the rack in center position. 2. Make 1-inch-deep incisions all over the meat with a sharp, ponted knife. Stuff the garlic quarters into the incisions, and rub the veal well with salt, 1 tablespoon of the savory and the peppercorns. 3. Heat the oil in a medium cast-iron pot or Dutch oven set over high heat. Add the veal, and sear until golden-brown on all sides, 10 to 15 minutes total. Transfer the veal to a platter. 4. Add the butter, shallots and leek to the pot, and cook, stirring, for 5 minutes. Add the turnips, and cook until light golden-brown, about 10 minutes. Season and add the wine. Bring to a simmer, scraping up any browned bits stuck to the bottom of the pot. Add the bouquet garni and the veal, and transfer the pot to the oven. 5. Braise, uncovered or loosely covered with buttered parchment paper, for 45 minutes, basting and turning the veal several times. 6. Uncover, if covered, and add 1 cup of the cream. Cover with buttered parchment, and continue braising, basting and turning the veal every 20 minutes, until the meat is very tender, about 1 hour. 7. Remove the pot from the oven, and let the veal rest for 20 minutes in the liquid. Transfer the veal to a large serving platter, and reserve, keeping warm. 8. Remove the bouquet garni, and discard. Set the pot with the liquid on the stoveset over medium-high heat, and bring to a simmer. Reduce until slightly thickened, 5 to 10 minutes. 9. Meanwhile, whisk together the remaining 1/4 cup cream with the egg yolks in a small bowl. Remove the pot from the heat, and stir in the egg-yolk mixture. Pour the sauce and vegetables around the veal. Garnish with the parsley leaves and the remaining 1 tablespoon of the savory, and serve immediately.