Braised Veal Shoulder

Spalla di vitello brasata

This dish is very special – its not that easy to get a veal shoulder (you need to order one from your butcher) so when you get your hands on one, it needs to be treated with some TLC.

This recipe is a great dinner party dish for a crowd. The shoulder is stuffed with porcini and herbs then rolled and braised in wine and stock for 6 hours

Any leftover can be made into pies.

Recipe

Serves 10-14 people

Ingredients

30g of dried porcini mushrooms

4 tablespoons of butter

2 garlic cloves, minced or grated

4 sprigs of fresh rosemary

A handful of fresh sage leaves

½ cup of breadcrumbs

3 kg of boneless veal shoulder, butterflied into a flat piece and trimmed of sinew and fat (you can ask your butcher to do this)

1 bottle of white wine (I use pinot grigio)

500mL of good quality chicken stock

Cooking twine

Method

1. Place the porcini mushrooms in a cup of boiling water to rehydrate for 5 minutes, drain then finely chop

2. Heat 1 tablespoon of butter in a small frypan and gently sautee the porcini and garlic, then leave to cool

3. Finely chop the rosemary and sage and stir into the cooled porcini mixture along with the breadcrumbs

4. Lay out the butterflied veal shoulder and season with salt and pepper

5. Spread the porcini , garlic and herb mixture in the middle of the veal and carefully roll the veal into a log, securing with cooking twine

6. In a large stockpot / dutch oven, heat the oil and brown the veal on all sides

7. Pour in the bottle of white wine and let it simmer for 5 minutes

8. Add the chicken stock

9. Let it simmer away for about 6 hours

10. About half an hour before serving, sautee the button mushrooms in the rest of the butter until cooked and add to the the veal pot

11. Take out the veal when ready and place on a serving dish. Cut off the strings and carve up

12. Thicken the remaining sauce in the pot with a roux. (A roux is a mixture of 1 tablespoon each of melted butter & plain flour)

13. I serve the veal with the mushroom sauce poured on top and with some sides of polenta and roasted broccoli

13.   Extra special!