Slow Cooked Fall-Off-The-Bone Veal Shoulder
Pull-apart veal over creamy mash or rice is the perfect kind of winter coziness.
Ingredients
2 tablespoons olive oil
2 Vidalia onions, diced
2 teaspoons salt, divided
3-4 carrots, chopped
1 stalk celery, chopped
3 cloves garlic, minced
1 veal shoulder
3-4 bulbs fennel, sliced
½ teaspoon whole peppercorns
1 bay leaf
Bouquet garni (small bundle of thyme, rosemary and sage)
4 cups chicken stock or bone broth
Preparation
Heat olive oil in a large Dutch oven over low heat. Add onions and 1 teaspoon salt. Saute over low heat for 10 minutes. Add carrots, celery, and garlic, and saute for another 15 minutes.
Add fennel, then place veal shoulder over vegetables. Season with remaining teaspoon salt and pepper. Add bay leaf, bouquet garni, and stock. Cover and bring to boil, then reduce heat and simmer over low flame for 4 hours.
Serve over rice or parsnip mash.