Roasted Veal Shoulder Stuffed with Lemon, Capers and Parsley Recipe

Name: Roasted Veal Shoulder Stuffed with Lemon, Capers and Parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 large onion, finely chopped; 2 garlic cloves, minced; 1 cup dried bread crumbs; 1/2 cup chopped flat-leaf parsley; 1/4 cup thinly sliced sun-dried tomatoes; 2 tablespoons drained capers, chopped; 1 tablespoon fresh lemon juice; Salt and freshly ground pepper; One 2 1/2-pound veal shoulder, boned and trimmed

Servings: persons

3 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1 cup dried bread crumbs
1/2 cup chopped flat-leaf parsley
1/4 cup thinly sliced sun-dried tomatoes
2 tablespoons drained capers, chopped
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
One 2 1/2-pound veal shoulder, boned and trimmed

1
Preheat the oven to 375.
2
In a large skillet, heat 1 tablespoon of the oil.
3
Add the onion and cook over moderately high heat, stirring often, until softened but not browned, about 5 minutes.
4
Add the garlic and cook until fragrant, about 1 minute.
5
Remove from the heat and let cool.
6
In a large bowl, combine the onion mixture with the bread crumbs, parsley, sun-dried tomatoes, capers, lemon juice and 1 tablespoon of the oil.
7
Season with salt and pepper and stir to blend.
8
Lay the veal flat, boned side up, on a large work surface and season generously with salt and pepper.
9
Spread the filling over the top of the veal, leaving a 1-inch border on all sides.
10
Roll up the meat and tie with butcher's twine; season with salt and pepper.
11
set the meat on a rack in a roasting pan and drizzle the remaining 1 tablespoon of olive oil over the top.
12
Roast for about 1 hour, or until an instant-read thermometer inserted in the thickest part of the meat registers 140 for slightly pink meat.
13
Transfer the veal to a carving board, cover it loosely with foil and let stand for 10 to 15 minutes, then slice and serve at once.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 large onion, finely chopped, 2 garlic cloves, minced, 1 cup dried bread crumbs, and more.

Yes, Roasted Veal Shoulder Stuffed with Lemon, Capers and Parsley falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Veal Shoulder Stuffed with Lemon, Capers and Parsley

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