Glazed veal shoulder

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal shoulder

Difficulty: **

Cooking methods: oven roasted

Calories (kCal): 421

Preparation

Preheat the oven to 80°C (176°F). Remove and finely chop the rosemary needles. Keep the twig to use in the stock later. Season the meat all over with salt, pepper and rosemary and seal it in the clarified butter. Then cook in the middle of the oven for approximately two hours.

In the meantime, fry the bones in the oil until brown all over. Without peeling them, finely chop the onions, carrots and celery and add to the frying pan. Add the wine and then the water. Bring back to the boil, then reduce the heat and skim off the liquid. Add the rosemary twig and continue to boil the bones over a medium heat for approximately 60 minutes. Then strain the liquid through a fine sieve and continue to boil down the bones if necessary. Finally, season to taste with salt and serve with the veal shoulder.

To make the glaze, bring the butter, honey and orange juice to the boil and then brush the mixture all over the roast veal shoulder. Then slice the meat and serve immediately. Serving suggestion: potato rösti and a mixed salad.

« Back to the list Print recipe