Braised Veal Shoulder With Gremolata And Tomato-Oli

Name: Braised Veal Shoulder With Gremolata And Tomato-Olive Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup chopped fresh Italian parsley; 6 large garlic cloves, finely chopped; 3 large tablespoons finely grated lemon peel; 4 teaspoons chopped fresh rosemary; 1 5-pound boned trimmed veal shoulder clod roast; Coarse kosher salt; 3 tablespoons extra-virgin olive oil, divided; 2 cups chopped onions; 2 medium carrots, diced; 1 cup chopped celery; 1/2 cup dry red wine; 2 cups low-salt chicken broth; 1 1/2 cups drained diced canned tomatoes (from 14.5-ounce can); 2 large garlic cloves, chopped; 1 tablespoon chopped fresh rosemary; 3/4 cup halved pitted kalamata olives; Kitchen string

Servings: persons

3/4 cup chopped fresh Italian parsley
6 large garlic cloves, finely chopped
3 large tablespoons finely grated lemon peel
4 teaspoons chopped fresh rosemary
1 5-pound boned trimmed veal shoulder clod roast
Coarse kosher salt
3 tablespoons extra-virgin olive oil, divided
2 cups chopped onions
2 medium carrots, diced
1 cup chopped celery
1/2 cup dry red wine
2 cups low-salt chicken broth
1 1/2 cups drained diced canned tomatoes (from 14.5-ounce can)
2 large garlic cloves, chopped
1 tablespoon chopped fresh rosemary
3/4 cup halved pitted kalamata olives
Kitchen string

1
Preheat oven to 350u00b0F. Place veal on work surface; open flat like book. Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning. Roll up veal. Tie with kitchen string every 1 1/2 inches to hold shape. Sprinkle outside of roast with coarse salt and pepper.
2
Preheat oven to 350u00b0F. Place veal on work surface; open flat like book. Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning. Roll up veal. Tie with kitchen string every 1 1/2 inches to hold shape. Sprinkle outside of roast with coarse salt and pepper.
3
Heat 2 tablespoons oil in heavy large ovenproof pot over high heat. Add veal and brown on all sides, turning with 2 wooden spoons, 15 to 18 minutes. Transfer veal to small rimmed baking sheet.
4
Reduce heat to medium. Add remaining 1 tablespoon oil to same pot. Add onions, carrots, and celery; saute until beginning to soften, about 5 minutes. Add wine; boil 3 minutes, scraping up browned bits. Add broth, tomatoes, garlic, and rosemary. Return sauce to boil. Return veal to pot. Sprinkle olives around veal. Cover; transfer to oven.
5
Braise veal until very tender, turning with wooden spoons every 30 to 40 minutes, about 2 1/2 hours total. Cool veal, uncovered, in sauce in pot, 2 hours. DO AHEAD:
6
Spoon off any fat from surface of sauce. Transfer veal to work surface. Cut veal crosswise into 1/2-to 3/4-inch-thick slices, removing string. Overlap veal slices in 13 x 9 x 2-inch glass baking dish.
7
Rewarm sauce in pot over low heat. Spoon off any additional fat from surface. Boil sauce until reduced to 4 cups, about 12 minutes. Transfer 1 cup solids from sauce (without olives) to blender and puree. Return puree to sauce. Season sauce with coarse salt and pepper. Spoon sauce over veal. DO AHEAD:
8
Sprinkle veal with reserved 1/4 cup gremolata and serve.

735

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup chopped fresh Italian parsley, 6 large garlic cloves, finely chopped, 3 large tablespoons finely grated lemon peel, 4 teaspoons chopped fresh rosemary, and more.

Yes, Braised Veal Shoulder With Gremolata And Tomato-Olive Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Braised Veal Shoulder With Gremolata And Tomato-Olive Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions