BRAISED VEAL SHOULDER WITH GREMOLATA AND TOMATO-OLIVE SALAD

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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.

XC MARUF
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This veal dish is perfect for a winter meal. It's hearty and comforting, and the sauce is perfect for dipping bread or spooning over mashed potatoes.


Yasir Yaqoob
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I made this dish for a dinner party last weekend, and it was a huge success. Everyone raved about the veal and the sauce. I will definitely be making this recipe again for future parties.


Rosa Perez
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This is a great recipe for a special occasion meal. The veal is tender and juicy, and the sauce is rich and flavorful. I served it with roasted potatoes and green beans, and it was a hit with my guests.


flooxy doox
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I'm not a big fan of veal, but I really enjoyed this dish. The meat was cooked perfectly and the sauce was flavorful without being too heavy. I would definitely make this again.


Busisiwe Mohlala
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This is one of my favorite veal recipes. It's so easy to make and it always turns out delicious. I love the way the veal braises in the oven, making it fall-apart tender.


teresa bowman
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I served this dish with mashed potatoes and roasted vegetables, and it was a perfect meal. The veal was so tender and flavorful, and the mashed potatoes and vegetables soaked up all of the delicious sauce.


Pastor John Abidu
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I made this dish in my slow cooker, and it turned out perfectly. The meat was cooked evenly and the sauce was thick and flavorful. I would definitely recommend this method if you're short on time.


Balungile Maziya
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I used a different cut of veal than the recipe called for, and it turned out great. The meat was still tender and flavorful. I think this recipe is very forgiving, so feel free to use whatever cut of veal you have on hand.


Jackie Easley
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The gremolata and tomato-olive salad are essential to this dish. They add so much flavor and texture. I wouldn't skip them.


Anil Grg
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I love the combination of flavors in this dish. The veal is savory and rich, the sauce is tangy and slightly sweet, and the gremolata and tomato-olive salad add a refreshing brightness. It's a perfect balance of flavors.


Abubakkor siddik
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This veal dish is perfect for a special occasion meal. It's elegant and delicious, and it's sure to impress your guests.


Metoowie
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I made this recipe for a dinner party last weekend, and it was a huge success. Everyone raved about the veal and the sauce. I will definitely be making this recipe again for future parties.


shama press
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This dish is a bit time-consuming to make, but it's definitely worth the effort. The braising process makes the meat incredibly tender and flavorful. I served it with roasted potatoes and green beans, and it was a perfect meal.


FREE FIRE Mr BAYZID
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I'm not usually a fan of veal, but this recipe changed my mind. The meat was so tender and flavorful, and the sauce was absolutely delicious. I will definitely be making this recipe again.


Prakash Chaulagai
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I've made this veal dish several times now, and it's always a hit with my family and friends. The meat is always tender and juicy, and the sauce is so flavorful. I love serving it with mashed potatoes and roasted vegetables.


Bongani Vieh Malinga
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This braised veal dish is an absolute masterpiece. The meat is fork-tender, the sauce is rich and flavorful, and the gremolata and tomato-olive salad add the perfect finishing touches. I highly recommend this recipe to anyone who loves a hearty and s