Braised Veal Shoulder en Papillote

Braised Veal Shoulder en Papillote
This veal roast recipe is an elegant alternative to more common homemade roasts.
 

Ingredients

 
  • 1 kg (2 lbs.) veal deboned shoulder roast
  • 30 ml (2 tbsp.) extra virgin olive oil
  • 1 medium onion cut in half-slices
  • 1 clove of garlic, chopped
  • 70 g (about 1/4 cup) dried julienned tomatoes
  • Zest from 1 lemon
  • 3 stems of marjory
  • 2 stems of rosemary
  • 250 ml (1 cup) veal stock or chicken broth
  • 250 ml (1 cup) dry white wine
  • Salt and coarse ground pepper to taste
 

Tags

Veal, Milk-Fed Veal, Grain-Fed Veal, Shoulder

Preparation

  1. Brush roast with 15 ml (1 tbsp.) olive oil.
  2. In a bowl, mix remaining ingredients, with the exception of salt and pepper, set aside.
  3. Sear roast well on all sides after which it should be placed in the center of a double sheet of aluminum foil. Add salt and pepper. The sheet of foil should be large enough such that it can be closed around the top in order to contain the roast and seasonings.
  4. Pour contents of bowl over roast and close foil wrapping. Place in a roasting pan and cook at 300°F for about 90 minutes.
  5. Remove roast and let stand 10 minutes.
  6. Carve roast and serve with baked potatoes and green beans. Garnish veal slices with the seasonings and juices from foil wrapping.