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Braised Veal Shoulder
Recipe courtesy Michael Symon

Ingredients
1 veal shoulder
2 tablespoon paprika
2 tablespoon ground chipotle powder
1 tablespoon cinnamon
1 tablespoon ground cumin
4 ounces butter
2 Vidalia onions, cut into large dice
2 organic carrots, cut into large dice
1 bulb celery root, cut into large dice
4 ounces flour
3 quarts chicken stock


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

3 quarts whole milk

Directions
Dry rub veal shoulder with spices and let sit in the
refrigerator for 24 hours.
Preheat oven to 325 degrees F.
Heat butter in roasting pan over medium heat. Add veal shoulder and brown on all
sides. Remove from pan. Add vegetables and cook until tender. Add flour to make
roux. Whisk in your liquid and add veal shoulder. Bring to simmer on top of stove
and cover with foil. Cook in the oven for 3 hours.
Remove veal and puree sauce until smooth. Slice veal and coat with sauce to
serve.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved