German cuisine · Meat & Kebab

Veal Roast

Veal shoulder roasted pink in the oven, the pale pan sauce built with white wine and root vegetables.

Ingredients · for 6 servings

• 1.5 kg veal shoulder (tied, ready to cook)
• 2 carrots
• 1 leek
• 150 g celery root
• 2 onions
• 250 ml white wine
• 500 ml strong chicken stock
• 3 sprigs thyme
• 2 bay leaves
• 3 tbsp clarified butter
• 2 tbsp butter
• Salt, pepper

Instructions

1. Take the veal shoulder out of the fridge 1 hr. before roasting, pat dry and salt and pepper all over; coarsely cube carrots, leek, celery root and onions.
2. Heat clarified butter in a Dutch oven and sear the meat all over for 8–10 min. until golden brown – unlike beef, the crust should stay pale; then remove.
3. Sauté the vegetables in the Dutch oven for 6 min., deglaze with half the white wine and scrape up the browned bits, then add the chicken stock, thyme and bay leaves.
4. Set the meat on top of the vegetables and roast uncovered in the oven preheated to 160°C for 90 min., basting with stock every 20 min., until the core temperature reaches 68°C.
5. Remove the roast, let rest wrapped in foil for 15 min.; strain the pan juices through a sieve, bring to a boil with the remaining white wine and reduce uncovered to about 400 ml.
6. Whisk cold butter into the sauce, season, and serve the veal roast sliced thin with bread dumplings and the pale sauce.