Shoulder of Veal with Wild Mushrooms Recipe

Name: Shoulder of Veal with Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions; 8 carrots; 1/2 pound fresh wild mushrooms, such as shiitake or chanterelles, or domestic; 2 cloves garlic; 1 tablespoon olive or vegetable oil; 1 veal shoulder roast, rolled, boned, and tied, about 2 1/2 pounds; 1 cup spaghetti sauce, homemade or prepared; 1 cup water; Salt; Freshly ground black pepper

Servings: persons

1
Finely chop the onions.
2
Peel and cut each carrot into 3 pieces.
3
Rinse and stem the mushrooms.
4
Thinly slice the caps (reserve the stems for soup).
5
Peel the garlic cloves but leave them whole.
6
Heat the oil in your pressure cooker over high heat until very hot.
7
Add the veal roast and brown on all sides, about 5 minutes.
8
With tongs, remove the veal to a plate.
9
Add the onions to the pressure cooker and saute over medium heat until they just begin to wilt, about 2 minutes.
10
Add the carrots, mushrooms, garlic, spaghetti sauce, water, and 1 teaspoon salt and stir to combine.
11
Return the browned veal to the pot and bring the liquid to a boil over high heat.
12
Cover the pressure cooker, lock the lid, and slowly bring to full pressure.
13
Cook at full pressure for 45 minutes.
14
Turn off the heat and let the pressure return to normal, at room temperature (this takes about 15 minutes).
15
Release the pressure and unlock the cooker, averting your face as you do so to prevent a steam burn.
16
Season the sauce to taste with salt and pepper.
17
Slice the meat.
18
Variation
19
If you have the time, you can remove the roast and other solids and boil the liquid over high heat until reduced to a thick pan sauce.

150

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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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 onions, 8 carrots, 1/2 pound fresh wild mushrooms, such as shiitake or chanterelles, or domestic, 2 cloves garlic, and more.

Yes, Shoulder of Veal with Wild Mushrooms 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.

That's it — enjoy your meal!

Shoulder of Veal with Wild Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions