Serves 6 to 8
Whether in desserts, in stuffing, in braising, or, as in this recipe, in roasting, lemon zest and juice bring freshness to any preparation. Veal can be expensive, but using a secondary cut like the shoulder reduces the cost, and, in my opinion, it yields better flavor.
- One 4-to-5-pound bone-in veal shoulder roast
- 1½ teaspoons kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 3 medium onions, peeled and quartered but left attached at the root
- 1 pound carrots, peeled and cut into 2-inch lengths
- 1 fresh rosemary sprig, needles stripped
- ½ cup white wine
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- 1 cup Chicken Stock, preferably homemade (see here)
Preheat the oven to 400 degrees F. Season the veal all over with 1 teaspoon of the salt. Heat a large, low Dutch oven over medium heat, and add the oil. When the oil is hot, brown the veal on all sides, about 10 minutes in all.
Add the butter. Once the butter melts, drop the onions, carrots, and rosemary around the veal. Season the vegetables with the remaining ½ teaspoon of salt. Pour in the wine and citrus juices, and add the zest. Reduce the liquid by half, then add the stock. Return to a simmer, cover, and roast in the oven until the veal is very tender, about 1½ hours.
Remove the meat to a cutting board, and let rest. Remove the vegetables to a platter. Bring the sauce to a boil, and reduce until thick, if necessary. Thinly slice the veal against the grain, and serve on the platter with the vegetables and sauce.