Veal Shoulder with Salsa Verde

Veal shoulder gently braised yields succulent meat. Cooking the meat in an aromatic liquid and a tightly covered pot ensures that it won’t dry out, and you end up with a rich sauce. The salsa verde, green sauce, both reinforces the fresh herb marinade used on the veal and adds some needed punch to the veal’s mild taste. Vary the mixture of herbs in the marinade and sauce as you like, but be sure to include lots of parsley. Arugula adds a peppery touch and counteracts the saltiness of the an