Stuffed veal shoulder

Ingredients

• 1200 gVeal shoulder
• 400 gbrat
• 200 gBread
• 2 pcsEgg
• 15 gParsley
• 10 gSalt
• 2 gPepper
• 1 gNutmeg
• 200 gCarrot
• 150 gOnion
• 80 gCelery
• 6 gGarlic
• 30 mlOlive oil
• 8 gFlour
• 15 gTomato paste
• 500 mlBroth
• 1 pcsBay leaf
• 2 pcsThyme
• 800 gPotato
• 30 gButter
• 100 mlMilk

Instructions

1. 1

   Preparation and forcemeat

   • Warm the stock. Tear the white bread (200 g) into pieces and moisten with about 50–100 ml warm stock until soft; squeeze out excess liquid.
   • In a bowl mix the sausage meat (400 g), squeezed bread, 2 whole eggs and chopped parsley (15 g). Season with about 5 g salt, ground pepper and freshly grated nutmeg (1 g). Mix until smooth.
2. 2

   Prepare and stuff the veal

   • Lay out the boned veal shoulder (approx. 1.2 kg) and loosen the interior by lightly pounding.
   • Spread the forcemeat evenly inside, roll tightly and truss firmly with kitchen twine.
3. 3

   Browning and braising

   • Preheat oven to 160 °C.
   • Dust the rolled shoulder lightly with flour (1 tbsp ≈ 8 g). Heat olive oil (30 ml) in a large roasting pan and brown the roll on all sides, then remove.
   • Sauté diced carrots (200 g), onion (150 g) and celery (80 g) and chopped garlic (6 g) in the same pan, stir in tomato paste (15 g) briefly.
   • Deglaze with stock (500 ml), place the browned shoulder on the vegetables, add 1 bay leaf and 2 thyme sprigs. Cover and braise in the oven 1.5–2 hours until tender (internal temp ~75–80 °C).
4. 4

   Finishing and mash

   • Remove the shoulder and let it rest. Strain braising liquid and reduce if necessary; season with salt and pepper.
   • Boil potatoes (800 g) until soft, mash with butter (30 g) and milk (100 ml), season to taste.
   • Slice the shoulder, plate with mash and spoon over some jus. Garnish with chopped parsley.