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6 to 8
servingsEasy
Published 1991
Sunday is always my stay-at-home night to roast a leg of lamb or braise a shoulder of veal so that I have some terrific leftovers to use later in the week.
Ignore all instructions on the supermarket package that direct you to roast veal shoulder; it must be cooked with some moisture to break down the connective fibers.
Bake some potatoes, yams, acorn squash, or beets to serve with the veal and serve a salad either before or after.