Best 7 Lemon Braised Veal Shoulder Recipes

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Embark on a culinary journey with our delectable Lemon Braised Veal Shoulder, a dish that tantalizes taste buds with its symphony of flavors. This succulent dish showcases the tender and flavorful veal shoulder, braised to perfection in a vibrant lemon sauce. Accompanied by a medley of aromatic herbs and zesty lemon, this dish promises a delightful experience with each bite. Additionally, explore our collection of equally enticing recipes, including the classic Italian Osso Buco, the hearty Beef Bourguignon, and the aromatic Lamb Shanks. Each recipe is meticulously crafted to deliver a unique and satisfying culinary experience, perfect for any occasion.

Here are our top 7 tried and tested recipes!

BRAISED VEAL SHOULDER



Braised Veal Shoulder image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 4h4m

Yield 8 servings

Number Of Ingredients 12

1 veal shoulder
2 tablespoon paprika
2 tablespoon ground chipotle powder
1 tablespoon cinnamon
1 tablespoon ground cumin
4 ounces butter
2 Vidalia onions, cut into large dice
2 organic carrots, cut into large dice
1 bulb celery root, cut into large dice
4 ounces flour
3 quarts chicken stock
3 quarts whole milk

Steps:

  • Dry rub veal shoulder with spices and let sit in the refrigerator for 24 hours.
  • Preheat oven to 325 degrees F.
  • Heat butter in roasting pan over medium heat. Add veal shoulder and brown on all sides. Remove from pan. Add vegetables and cook until tender. Add flour to make roux. Whisk in your liquid and add veal shoulder. Bring to simmer on top of stove and cover with foil. Cook in the oven for 3 hours.
  • Remove veal and puree sauce until smooth. Slice veal and coat with sauce to serve.

BRAISED VEAL SHOULDER WITH WILTED ARUGULA



Braised Veal Shoulder with Wilted Arugula image

Provided by Food Network

Number Of Ingredients 18

2 pounds veal shoulder, trimmed, rolled, and tied into 2 rolls about 2 inches diameter
2 medium onions, chopped
3 ribs, celery chopped
1 parsnip, chopped
3 thyme sprigs
1 bay leaf
1/4 bottle white wine
Chicken stock
1/2 cup flour
2 eggs, beaten
2 cups panko bread crumbs
1 leek, washed and chopped
1 potato, peeled and chopped
1/2 gallon veal braising liquid, strained and reduced
1/2 cup heavy cream
1 lemon, zested
2 sprigs fresh tarragon, picked and finely chopped
1/2 cup chopped tomatoes

Steps:

  • Place veal in salted water. Bring to a boil and reduce to a simmer. When the outside surface of the meat is sealed, remove. In a small rondeau sweat the vegetables, with the thyme, bay leaf, until the onions are clear but without browning. Add the white wine and reduce by 1/2. Add the veal with just enough chicken stock to cover the meat. Bring up to a simmer, cover, and place in a preheated 325-degree oven until tender, about 1 to 2 hours. After braising, remove the rolls and allow to fully cool. Next, slice the rolls into hockey puck sized pieces. Bread only 1 side of the veal piece, first place into the flour, then the beaten eggs, and finally the panko bread crumbs. Be sure to bread only one side. Next heat oil in a saute pan until hot, place pieces into the oil, bread crumb side down, and cook until golden brown.
  • For the sauce: Sweat the leek and potatoes until the leeks are tender but no brown color. Add the braising liquid and reduce by 1/3. Add the cream and reduce an additional 1/4. Blend the sauce and finish with tarragon and tomatoes.

LEMON BRAISED VEAL SHOULDER



Lemon Braised Veal Shoulder image

Fresh lemon enhances the rich, yet delicate flavor of veal. This recipe is oven braised. Cooking time is approximate since much depends on the thickness of your veal. You want to cook it until the flesh is tender and pulling away from the bones.

Provided by threeovens

Categories     Veal

Time 1h40m

Yield 2 serving(s)

Number Of Ingredients 13

1 1/2 lbs veal shoulder, blade chops
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt
2 carrots, sliced
1 onion, sliced
2 tablespoons butter
1/2 lemon, cut in half
3 bay leaves
3 garlic cloves, minced
3 whole cloves
1/2 cup veal stock or 1/2 cup chicken stock
1/4 cup dry white wine
2 teaspoons balsamic vinegar

Steps:

  • Preheat oven to 400 degrees F; season veal with pepper and half the salt.
  • Place in a baking dish and surround with carrots and onions; dot veal with butter and roast until veal is lightly brown, about 25 to 30 minutes.
  • Add lemon, bay leaves, garlic, and cloves to dish and mix with vegetables; add stock, wine and remaining salt.
  • Reduce heat to 350 degrees F and braise, uncovered, basting every 10 minutes, until tender, about 90 minutes.
  • Transfer veal and vegetables to a serving platter and keep warm.
  • Strain pan juices into a heat proof bowl, skimming off and discarding fat.
  • Heat a saucepan over medium heat and boil vinegar until reduced and syrupy and about 1 teaspoon.
  • Stir in pan juices, increase heat to high and boil until reduced by half; taste and adjust seasonings.
  • Spoon sauce over veal or serve on the side.

FAMILY-STYLE VEAL ROAST



Family-Style Veal Roast image

The roast is cooked along with beef short ribs, ham hocks and sausage for a hearty meal. Offer with polenta, mashed potatoes or the [Roasted Root Vegetables with Green Onions](/recipes/food/views/3183) . Begin the veal the day before cooking to allow the garlic-herb rub to flavor the meat.

Yield Serves 6 to 8

Number Of Ingredients 15

3 tablespoons minced garlic
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 teaspoons grated lemon peel
1 3-pound boneless veal shoulder roast, rolled, tied
2 tablespoons olive oil
2 pounds double-thick beef short ribs
1 pound ham hocks
1 pound fully cooked smoked sausage (such as kielbasa), cut diagonally
2 onions, halved, thinly sliced
4 carrots, peeled, cut into 2-inch-long pieces
6 cups canned low-salt chicken broth
2 cups dry white wine
3 bay leaves
1 teaspoon caraway seeds

Steps:

  • Mix 2 tablespoons garlic, 2 tablespoons rosemary, 1 tablespoon thyme and lemon peel in bowl. Rub over veal. Sprinkle with salt and pepper. Cover; chill overnight.
  • Preheat oven to 350°F. Heat oil in heavy 8 1/2- to 10-quart pot over medium-high heat. Add veal; brown on all sides, about 8 minutes. Using tongs, transfer veal to roasting pan. Add ribs and ham hocks to pot; brown on all sides, about 8 minutes. Using tongs, transfer to same pan. Add sausage to pot; sauté until brown, about 3 minutes. Using slotted spoon, transfer to same pan. Add onions and 1 tablespoon garlic to pot. Sauté over low heat 5 minutes. Add carrots, broth, wine, bay leaves, caraway, 1 tablespoon rosemary and 1 tablespoon thyme. Bring to boil. Return meats to pot. Cover; bake until veal is tender, about 2 hours.
  • Using slotted spoon, transfer meats and vegetables to large platter. Cut off string from veal. Slice veal; place on platter. Tent with foil. Boil juices in pot until slightly thickened, about 15 minutes. Spoon some juices over meat and vegetables. Serve, passing remaining juices separately.

BRAISED VEAL WITH GREMOLATA



Braised Veal with Gremolata image

Categories     Beef     Mushroom     Braise     Passover     Lemon     Basil     Veal     White Wine     Spring     Kosher     Parsley     Gourmet

Yield Makes 6 servings

Number Of Ingredients 14

For veal
2 cups boiling water
1 ounce dried porcini
1 (4 1/2- to 5-pounds) boneless veal shoulder roast, rolled and tied by butcher
2 large garlic cloves, cut lengthwise into 20 thin slices
1 tablespoon olive oil
1 cup dry white wine
1 tablespoon potato starch dissolved in 1 1/2 tablespoons cold water
For gremolata
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh basil
1 tablespoon finely grated fresh lemon zest
2 teaspoons minced garlic
Accompaniment: porcini matzo polenta wedges

Steps:

  • Pour boiling water over porcini in a bowl and let stand until softened, 10 to 20 minutes. Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and reserve for polenta.
  • Pat veal dry and cut 20 (1 1/2-inch-deep) slits all over with a thin-bladed knife. Stuff each slit with a slice of garlic, then season veal with salt and pepper.
  • Heat oil in a 4- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown veal on all sides, about 10 minutes. Add wine and deglaze pot by boiling over high heat (keep veal in pot), stirring and scraping up brown bits, until wine is reduced by half, about 5 minutes. Stir in porcini-soaking liquid and bring to a simmer. Simmer gently, covered, turning veal every 30 minutes, until meat is tender, about 2 hours. Transfer veal to a cutting board and cool completely.
  • Skim any fat and froth from surface of pan juices, then boil until reduced to about 2 cups. Pour through a very fine sieve into a saucepan and bring to a simmer. Stir dissolved potato starch, then whisk into pan juices. Simmer sauce until slightly thickened.
  • Make gremolata:
  • Stir together gremolata ingredients.
  • Stir half of gremolata into sauce and season with salt and pepper. Chill remaining gremolata, covered.
  • Heat and serve veal:
  • Preheat oven to 350°F.
  • Remove strings from veal and cut meat across the grain into 1/4-inch-thick slices. Overlap slices in a 13- by 9-inch ceramic or glass baking dish and pour sauce over meat. Cover dish with foil and heat in middle of oven 30 minutes.
  • Sprinkle with remaining gremolata.

BRAISED VEAL SHOULDER WITH GREMOLATA AND TOMATO-OLIVE SALAD



Braised Veal Shoulder with Gremolata and Tomato-Olive Salad image

Provided by Diane Rossen Worthington

Categories     Olive     Tomato     Braise     Passover     Father's Day     Veal     Family Reunion     Parsley     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 20

Gremolata:
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
Veal:
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
Special Equipment
Kitchen string

Steps:

  • For gremolata:
  • Preheat oven to 350°F. 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.
  • For veal:
  • Preheat oven to 350°F. 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.
  • 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.
  • Reduce heat to medium. Add remaining 1 tablespoon oil to same pot. Add onions, carrots, and celery; sauté 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.
  • 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: can be made 1 day ahead. Chill until cold, then cover and keep chilled.
  • 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.
  • 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: can be made 1 day ahead. Cover dish with foil and chill. Rewarm, covered, in 350°F oven 20 to 30 minutes.
  • Sprinkle veal with reserved 1/4 cup gremolata and serve.

TRADITIONAL OSSO BUCO



Traditional Osso Buco image

This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish.

Provided by PICKLEDPOSSUM

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 4

Number Of Ingredients 13

2 pounds veal shanks, cut into short lengths
¼ cup all-purpose flour
¼ cup Butter
2 cloves garlic, crushed
1 large onion, chopped
1 large carrot, chopped
⅔ cup dry white wine
⅔ cup beef stock
1 (14.5 ounce) can diced tomatoes
salt and pepper to taste
½ cup chopped fresh flat leaf parsley
1 clove garlic, minced
2 teaspoons grated lemon zest

Steps:

  • Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
  • Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
  • In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.

Nutrition Facts : Calories 477.7 calories, Carbohydrate 17.6 g, Cholesterol 200.6 mg, Fat 19.8 g, Fiber 2.7 g, Protein 46.9 g, SaturatedFat 9.8 g, Sodium 467 mg, Sugar 6 g

Tips:

  • Sear in batches: If you're cooking a lot of veal, sear it in batches so that you don't crowd the pan and end up steaming the meat instead of searing it.
  • Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the veal from sticking.
  • Brown the veal well: Browning the veal well will add flavor and color to the dish.
  • Use a good quality stock: The stock you use will make a big difference in the flavor of the dish. Use a homemade stock if you can, or buy a high-quality store-bought stock.
  • Simmer gently: Simmer the veal gently so that it doesn't toughen up.
  • Serve with your favorite sides: Lemon-braised veal shoulder is a versatile dish that can be served with a variety of sides. Some popular options include mashed potatoes, roasted vegetables, and rice.

Conclusion:

Lemon-braised veal shoulder is a delicious and easy-to-make dish that is perfect for a special occasion. The veal is braised in a flavorful broth made with lemon, garlic, and herbs, resulting in a tender and juicy dish. Serve it with your favorite sides for a complete meal that your family and friends will love.

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