A lean veal roast can be cooked by dry heat in an oven or by moist heat in a closed pot. I much prefer the latter method, especially for a shoulder cut from a mature animal. Such a cut requires careful seasoning, moist heat, and slow cooking to transform it into something special.
Mild veal is a great flavor absorber and here takes on the tastes of sherry, cinnamon, and other seasonings. I add a bed of vegetables and a veal bone to the pot to create a full-flavored base sauce. A garnish of Spanish olives flavored with more sherry and sherry wine vinegar provides a final fillip.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.