For this recipe I used two of my latest toys I have here in my Austin kitchen. The first one is a pressure cooker. Maybe one of the most efficient pieces in a home kitchen that can really cut your time easily in half. The second is my awesome pizza oven from my good friend Sarah Slaughter and David Eberhardt at
There isn't much of a substitute for a wood oven and getting that flavor infused into whatever you are cooking. I recently had ordered some veal breast from whole foods and they completely botched up my order by first, taking 3 weeks to receive my order and then come to find out that they had given me veal shoulder instead of veal breast. Well, I went back to whole foods to return the shoulder and they said they cannot take meat back once it has left the store. If I returned the meat they would have to destroy it, so they said just enjoy it. To make things right they would give me the amount of veal breast that I already paid for with the shoulder and compensate me that way, which they did. They also through in a few other free items that I was shopping for for the inconvenience. So I got 3 whole veal breast, and 3 whole veal shoulders for the price of 3 veal shoulders. So all in all, I came out with a pretty good deal. Now I have more veal than I know what to do with, so you might be seeing some different recipes coming soon all with veal.
1 veal shoulder (clod) trimmed
1 bunch of parsley
4 sprigs of rosemary
1 bunch of thyme
6 garlic cloves
1 bunch of oregano
4 leaves of sage
1/2 cup of olive oil
Salt and pepper
2 stalks of celery
6 cloves of garlic
1 bunch of leek tops
8 cups of chicken stock (veal stock or water)
scraps of any green onion, chives, fennel tops, or mushrooms
2 bay leaves
Start a fire to heat up your wood oven.
For the Veal shoulder,
Take all your herbs and garlic and place in a food processor. Pulse until it all looks like a consistent size. Then add your olive oil until it just becomes like a paste. ( you might need a little less or a little more depending on how much herbs you have). Take your shoulder and lay it flat on the cutting board. My shoulder came rolled and tied, so I untied mine and trimmed the inside of excess fat. Then I smeared both sides of the shoulder with the herb mixture with a heavier amount of the herb mixture emphasized on the inside. I seasoned it heavily with salt and pepper and then rolled the shoulder back up and tied it with butchers twine. Season the outside as well with salt and pepper. I had just a little bit of the herb mixture left over so I saved it for later.
Then place all the vegetables, herbs and stock into a pressure cooker. Place the shoulder inside as well. Place the lid on according to your pressure cooker and bring the pressure up to heavy pressure. Cook for 45 minutes on high pressure and then turn off. Allow the pressure to dissipate naturally. Once the pressure is gone, take the shoulder out and place in a cast iron skillet. The shoulder should be very tender. I add the left over herb mixture on top of the shoulder and then place in my wood oven. My oven was around 550 degrees, I just wanted to roast the outside of the veal shoulder to get some color and wood flavor. The shoulder was already tender so it didn't need to cook much longer. I place a few sprigs of rosemary in the bottom of the pan. It took about 10 to 15 minutes to give a nice roasted color and flavor to the shoulder. Then pull out and let it rest. I served this with roasted vegetables and potatoes in the oven.
I then strained the broth that the veal was cooked in and reduced it by half. I thickened the stock with a little cornstarch, seasoned it with salt, pepper, and thyme. I poured that overtop the veal shoulder as a thin light sauce. Serve and enjoy! This really would have taken at least 3 or more hours but I made this in about an hour and a half. I am very happy to have both of my new toys readily available.