Roast Shoulder of Veal

Name: Roast Shoulder of Veal
Yield: 6 to 8 portions
Ingredients: 4½ pounds boned and tied shoulder of veal (weighed after boning); 1 small garlic clove, cut into thin slivers; ¾ cup dry white wine; 8 strips of bacon; Salt and freshly ground black pepper, to taste; ¼ cup Dijon mustard; 1 teaspoon dried thyme; 8 tablespoons (1 stick) unsalted butter, at room temperature

Preparation info

6 to 8
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

In this recipe, the bacon and wine keep the roast moist, while the mustard adds zest.

Ingredients

4½ pounds boned and tied shoulder of veal (weighed after boning)
1 small garlic clove, cut into thin slivers
¼

Main course
Gluten-free

Method

Preheat the oven to 350°F.
Cut tiny slits in the veal with the tip of a sharp knife and insert the garlic slivers. Set the roast on a rack in a shallow baking pan just large enough to hold it comfortably. Rub the mustard all over the veal and sprinkle