Recipe for Veal Shoulder Pot Roast (ek.kora.food)

How to make Veal Shoulder Pot Roast (ek.kora.food)

1. 1. Pull the veal shoulder out of the fridge for at least 30 minutes before browning.

2. 2. Squeeze 2-3 garlic cloves and gently rub the garlic onto the veal cut.

3. 3. Season the veal cut with salt, a pinch of cayenne pepper, and your choice of other spices.

4. 4. Massage it well with salt, spice, and garlic. Then, place the rosemary branches on top and leave for 30 minutes.

5. 5. In the meantime, preheat the oven to 180˚C/gas 4.

6. 6. Place a large heavy pot or skillet on the hob to warm up and add the grapeseed oil.

7. 7. Once hot, brown the veal on all sides until nicely colored

8. 8. Add one head of garlic to the skillet, cut in half horizontally with the cut side down.

9. 9. Add 100 ml of white wine and let it evaporate over high heat. Then, put the pan into the preheated oven.

10. 10. Cook for 1 hour, turning the meat every 20 minutes.

11. 11. Chill thoroughly before slicing. Serve cold or reheat in gravy.