Long Brown-Braised Veal Shoulder Clod

Preparation info

  • Difficulty


  • yield:

    8 to 10


Appears in


By James Peterson

Published 1991

  • About

Long brown-braised meats are browned and cooked until the muscle fibers break down, leaving the meat tender. This method shows off the veal shoulder clod at its best. Remember to lard it thoroughly, a process that may take as long as 40 minutes.


fatback 1 lb 500 g
garlic cloves, chopped 2 2
veal shoulder clod 4 to 5 lb 1.8 to 2.3 kg
onion, chopped 1 medium 1 medium
carrot, chopped 1 medium 1 medium
celery, chopped ½ stalk ½ stalk
veal or pork trimmings, pancetta, or prosciutto, chopped 5 oz 150 g
clarified butter ¼ cup 60 ml
white or brown meat stock 2 qt 2 L
large bouquet garni 1 1


  1. Cut the fatback into 6 × ⅜-inch (15 cm × 5 mm) strips. Toss the strips in a stainless-steel bowl with the garlic. Cover and refrigerate for 2 to 3 hours.
  2. Open the shoulder clod and lay it out on a cutting board. Insert the strips of fatback into the various inside muscles with a larding needle (an aiguille à piquer, not a lardoir; see Larding Needles). Turn the meat over and lard the outside. Tie the shoulder clod into an even shape. Preheat the oven to 350°F (175°C).
  3. Select an oval casserole that will just hold the shoulder clod. Put the onion, carrot, celery, meat trimmings, and clarified butter in the casserole. Set the shoulder clod on top.
  4. Roast the shoulder, uncovered, for approximately 40 minutes, until it is golden brown and there are caramelized meat drippings on the bottom of the casserole; don’t worry if the juices haven’t caramelized. When the top of the clod is browned, usually in about 20 minutes, turn it over and brown the second side. Once browned, turn down the oven to 300°F (150°C).
  5. Place the casserole, with the meat in it, on top of the stove over high heat and add 1 cup (250 milliliters) of the stock. Cook until the stock reduces to a glaze and caramelizes on the bottom of the casserole.
  6. Add the bouquet garni and enough of the remaining stock to come halfway up the sides of the meat. Bring it to a slow simmer on top of the stove. Cover the casserole with a sheet of aluminum foil that is pressed down in the middle (which causes liquid to condense and drip down over the meat, so it is basted from the inside), and put on the lid. Return the casserole to the oven.
  7. As the veal braises, check the casserole every 20 minutes to make sure the liquid is not boiling. After 90 minutes of braising, turn the roast over so what was above the liquid is now in it. Continue cooking the veal, checking it every 20 minutes, for 2 to 3 hours, until a skewer inserted in the veal slides in and out with no resistance.
  8. Carefully remove the meat (at this stage it is very fragile) from the braising liquid, and place it in a clean and, ideally, smaller oval casserole. Turn the oven back up to 350°F (175°C) and slide the casserole with the meat back into the oven. Add about ½ cup (125 ml) of braising liquid to the casserole to prevent the bottom of the casserole from burning. While you’re reducing the braising liquid, check on the meat every 10 minutes or so to make sure it isn’t burning. If it threatens to run dry, add more braising liquid.
  9. Strain the remaining braising liquid and place it in a saucepan on top of the stove. Bring it to a simmer and skim off any froth and fat that float to the surface. Continue skimming and reducing for 20 minutes.
  10. Pour the reduced and degreased braising liquid over the veal, and return the casserole, uncovered, to the oven. Baste the veal every 5 minutes with the surrounding liquid. Continue until the braising liquid has a lightly syrupy consistency and the veal is shiny and reddish brown.
  11. Transfer the veal to a plate or platter and strain the braising liquid to serve alongside.