Pan Roasted Veal Shoulder
Elevate your next dinner party with this irresistibly tender Pan Roasted Veal Shoulder, a show-stopping centerpiece that combines comfort and sophistication. This recipe highlights the delicate flavor of veal, enhanced with a golden-brown sear before slow roasting it alongside aromatic rosemary, thyme, and garlic. Nestled in a medley of onions, carrots, and celery, the dish gains depth from a deglazing splash of dry white wine and a rich chicken or veal stock. The finishing touch? A luxurious, buttery pan sauce that ties it all together. Perfect for family gatherings or special occasions, this hearty, oven-braised veal dish offers a melt-in-your-mouth texture and a symphony of flavors in every bite. Pair it with creamy mashed potatoes or crusty bread to soak up the savory sauce!
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Recipe Information
Ingredients
- 3 pounds veal shoulder (bone-in or boneless)
- 3 tablespoons extra virgin olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 6 garlic cloves, peeled and smashed
- 1 large yellow onion, diced
- 2 medium carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 1 cup dry white wine
- 2 cups chicken or veal stock
- 3 tablespoons unsalted butter
Instructions
Preheat your oven to 325°F (160°C).
Pat the veal shoulder dry with paper towels to ensure a good sear.
Generously season the veal shoulder with kosher salt and freshly ground black pepper on all sides.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat.
Sear the veal shoulder for 3-4 minutes on each side until it forms a golden-brown crust. Remove the veal and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the diced onion, carrots, and celery, and sauté for 4-5 minutes until softened.
Add the smashed garlic cloves, rosemary sprigs, and thyme sprigs to the skillet, stirring for about 1 minute to release their aroma.
Deglaze the skillet by pouring in the white wine, scraping up the browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce the wine slightly.
Return the veal shoulder to the skillet, nestling it among the vegetables and herbs.
Pour in the chicken or veal stock, ensuring the liquid covers about half the height of the veal.
Cover the skillet with a tight-fitting lid or foil and transfer it to the preheated oven.
Roast for 1 hour, then remove the lid or foil and baste the veal with the pan juices. Continue roasting, uncovered, for another 20-30 minutes, or until the veal is tender and the internal temperature reads 160°F (70°C).
Carefully remove the skillet from the oven and transfer the veal to a cutting board. Tent it with foil and let it rest for 10 minutes.
Strain the pan juices into a small saucepan, discarding the vegetables and herbs. Simmer the juices over medium heat and whisk in the butter to create a silky sauce.
Slice the veal shoulder against the grain and serve with the pan sauce drizzled over the top. Enjoy!
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 504 mg | 22% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.2 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1040 mg | 22% | |
*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.
