Roast Shoulder of Veal

Preparation info

  • 6 to 8

    • Difficulty


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.


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


  1. Preheat the oven to 350°F.
  2. 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