2784 Epaule Braisée

Braised Shoulder


Bone out the shoulder and either stuff it or not, whichever is required. Roll and tie carefully with string in a long or round shape.

Braise in the usual manner making sure that it is fairly well cooked.

When ready, remove the string, place the shoulder in a suitable dish and surround with the braising liquid after first removing all fat, passing through a fine strainer and reducing.

Serve accompanied with a suitable plain vegetable or vegetable purée.