- 1/2 cup fresh goat cheese, softened (3 ounces)
- 1/4 cup chopped celery leaves
- 1 tablespoon chopped marjoram
- 1 teaspoon chopped rosemary
- Salt and freshly ground pepper
- One 3-pound butterflied veal shoulder roast
- 2 tablespoons extra-virgin olive oil
- 2 shallots, thinly sliced
- 1 large carrot, thinly sliced
- 1 small celery rib, thinly sliced
- 1 cup dry red wine
- 4 cups beef stock
- 1 bay leaf
- 1 garlic clove, smashed
- 2 tablespoons chopped parsley
- 2 tablespoons chopped tarragon
- 2 tablespoons chopped dill
- Spring Vegetables with Pickled Onions, for serving
How to make this recipe
Preheat the oven to 300°. In a small bowl, mix the goat cheese with the celery leaves, marjoram and rosemary and season with salt and pepper. Lay the veal shoulder on a work surface, boned side up, and season with salt and pepper. Spread the goat cheese mixture over the meat, then roll it up and tie at 1-inch intervals with kitchen string. Season with salt and pepper.
In a large, enameled cast-iron casserole, heat the olive oil. Add the veal roast and cook over moderately high heat, turning, until browned all over, about 10 minutes. Transfer the veal to a plate. Add the shallots, carrot and celery to the pan and cook over low heat until softened, about 5 minutes. Add the wine and simmer until syrupy, about 10 minutes. Return the veal roast to the casserole. Add the beef stock, bay leaf and garlic and bring to a boil.
Cover the casserole and braise the veal in the oven until tender for 2 1/2 to 3 hours, turning once or twice.
Transfer the veal to a carving board and cover loosely with foil. Strain the cooking liquid into a saucepan and spoon off the fat. Boil the liquid until reduced to 2 cups, about 15 minutes. Stir in the parsley, tarragon and dill and season with salt and pepper.
Remove the strings from the roast and slice it 3/4 inch thick. Serve with the jus and the Spring Vegetables with Pickled Onions.
Light-bodied, spicy Austrian Blaufränkisch.