Lemon Braised Veal Shoulder
Transform your dinner table into a gourmet experience with this tender and flavorful Lemon Braised Veal Shoulder. Perfectly seared bone-in veal shoulder is slow-braised in a fragrant mixture of white wine, chicken stock, and the zesty brightness of fresh lemons, creating a melt-in-your-mouth centerpiece that’s both hearty and refined. Aromatic vegetables like carrots, celery, and onions are softened into the base, while thyme and bay leaf infuse the dish with earthy depth. With minimal prep time and the luxury of slow cooking, this recipe is ideal for a comforting weekend meal or an impressive gathering. Serve it drizzled with its savory lemon-infused sauce and a sprinkle of parsley for a show-stopping, palate-pleasing finish. Perfect for lovers of braised meats and citrus-inspired dishes, this recipe is a guaranteed hit!
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Recipe Information
Ingredients
- 4 pounds bone-in veal shoulder
- 2 teaspoons kosher salt
- 1 teaspoons black pepper
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalks, diced
- 4 cloves garlic cloves, minced
- 1 cup dry white wine
- 2 cups chicken stock
- 2 whole lemons, juiced and zested
- 5 sprigs fresh thyme sprigs
- 1 whole bay leaf
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Season the veal shoulder generously with 2 teaspoons of kosher salt and 1 teaspoon of black pepper on all sides.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed Dutch oven over medium-high heat.
Sear the veal shoulder on all sides until golden brown, about 4 minutes per side. Remove the veal from the pot and set it aside.
Add the remaining 1 tablespoon of olive oil to the pot, then add the diced onion, carrot, and celery. Sauté the vegetables until softened, about 5-7 minutes.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Deglaze the pot with 1 cup of dry white wine, scraping up any browned bits from the bottom.
Return the veal to the pot, then add 2 cups of chicken stock, the juice and zest of 2 lemons, fresh thyme sprigs, and the bay leaf. The liquid should come about halfway up the sides of the veal; add more stock if needed.
Bring the mixture to a simmer, then cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Braise the veal in the oven for 2 1/2 to 3 hours, turning the meat halfway through, until it is fork-tender.
Remove the pot from the oven and transfer the veal to a cutting board. Let it rest for 10 minutes before slicing.
Meanwhile, skim any excess fat from the surface of the cooking liquid and discard the thyme sprigs and bay leaf.
Slice the veal into thick portions and serve with the braising liquid spooned over the top.
Garnish with freshly chopped parsley and enjoy!
Nutrition Facts
Calories |
4046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.0 g | 253% | |
| Saturated Fat | 64.8 g | 324% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1585 mg | 528% | |
| Sodium | 2766 mg | 120% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 19.7 g | ||
| Protein | 458.5 g | 917% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 6991 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
