Recipe courtesy of Kerry Heffernan
Braised Veal Shoulder with Wilted Arugula
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 271
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 22
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 20
- Cholesterol
- 111
- Sodium
- 173
Ingredients
2 pounds veal shoulder, trimmed, rolled, and tied into 2 rolls about 2 inches diameter
2 medium onions, chopped
3 ribs, celery chopped
1 parsnip, chopped
3 thyme sprigs
1 bay leaf
1/4 bottle white wine
Chicken stock
1/2 cup flour
2 eggs, beaten
2 cups panko bread crumbs
For the sauce:
1 leek, washed and chopped
1 potato, peeled and chopped
1/2 gallon veal braising liquid, strained and reduced
1/2 cup heavy cream
1 lemon, zested
2 sprigs fresh tarragon, picked and finely chopped
1/2 cup chopped tomatoes
Directions
- Place veal in salted water. Bring to a boil and reduce to a simmer. When the outside surface of the meat is sealed, remove. In a small rondeau sweat the vegetables, with the thyme, bay leaf, until the onions are clear but without browning. Add the white wine and reduce by 1/2. Add the veal with just enough chicken stock to cover the meat. Bring up to a simmer, cover, and place in a preheated 325-degree oven until tender, about 1 to 2 hours. After braising, remove the rolls and allow to fully cool. Next, slice the rolls into hockey puck sized pieces. Bread only 1 side of the veal piece, first place into the flour, then the beaten eggs, and finally the panko bread crumbs. Be sure to bread only one side. Next heat oil in a saute pan until hot, place pieces into the oil, bread crumb side down, and cook until golden brown.
- For the sauce: Sweat the leek and potatoes until the leeks are tender but no brown color. Add the braising liquid and reduce by 1/3. Add the cream and reduce an additional 1/4. Blend the sauce and finish with tarragon and tomatoes.