Smoky Tomato-Braised Veal Shoulder with Potatoes
Humanely raised veal is becoming more widely available at top butcher shops. Butcher-chef Tia Harrison recommends choosing veal shoulder or rump roast, which are more economical than other cuts of veal but still delicious. Harrison likes to braise them; here, canned fire-roasted tomatoes give the dish a smoky flavor. More Veal Recipes
November 2008
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Credit:
© Cedric Angeles
Recipe Summary
Ingredients
Directions
Make Ahead
The braised veal can be refrigerated for up to 3 days. Reheat gently before serving.
Suggested Pairing
Veal is a light meat, even when it's in a rich stew like this one, and it pairs best with lighter reds that won't overwhelm its flavor. Pinot Noir, probably the most graceful red grape, is a fine choice. Some of the best in America come from Oregon's Willamette Valley.