Glazed Stuffed Veal Shoulder
An attractive glaze, a slightly piquant gravy and a sweet stuffing meld deliciously in this easy roast.
Servings: 10 to 12
Ingredients:
Glazed Stuffed Veal Shoulder
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per each of 12 servings: about | - |
| cal | 411 |
| pro | 41 g |
| total fat | 20 g |
| sat. fat | 5 g |
| carb | 17 g |
| fibre | 1 g |
| chol | 197 mg |
| sodium | 411 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 19% |
| vit A | 4% |
| vit C | 5% |
| folate | 18% |
-
5 lb (2.2 kg) boneless veal shoulder
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1/2 cup (125 mL) dry sherry, white wine or water
1/2 cup (125 mL) each sodium-reduced chicken stock and water
2 tbsp (25 mL) liquid honey
2 tbsp (25 mL) pomegranate molasses or lemon juice
2 tbsp (25 mL) all-purpose flour
Stuffing:
1/3 cup (75 mL) pine nuts
3 tbsp (50 mL) extra-virgin olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 tsp (4 mL) ground cinnamon
1/2 tsp (2 mL) each ground cumin, salt and pepper
2 cups (500 mL) coarse fresh bread crumbs
1/3 cup (75 mL) each currants and chopped dried apricots
1/3 cup (75 mL) chopped fresh parsley
2 eggs, lightly beaten
Preparation:
Stuffing: In skillet, toast pine nuts over medium heat until golden, about 2 minutes; transfer to large bowl.
In same skillet, heat oil over medium heat; fry onion, garlic, cinnamon, cumin, salt and pepper, stirring occasionally, until onion is softened, about 3 minutes; add to bowl.
Add bread crumbs, currants, apricots and parsley to bowl; stir in eggs until crumbs are moistened.
Cut veal horizontally in half to within 1 inch (2.5 cm) of edge; open like book. Spread stuffing over half; fold over and tie with kitchen string at 1-inch (2.5 cm) intervals to round slightly. Sprinkle all over with salt and pepper.
In large skillet, heat oil over medium-high heat; brown roast. Place, fat side up, on rack in roasting pan.
Add onion and garlic to skillet; fry, stirring occasionally, until onion is softened and golden, about 5 minutes. Add sherry; cook until no liquid remains. Add stock and water, stirring and scraping up brown bits from bottom of pan. Pour into roasting pan.
Roast in 325°F (160°C) oven, basting every 30 minutes and adding water as necessary to maintain pan juices, until meat thermometer registers 155°F (68°C), about 2-1/2 hours.
In glass measure cup, stir honey with pomegranate molasses; brush all over veal. Roast until meat thermometer registers 160°F (71°C), about 15 minutes. Remove roast to platter and tent with foil; let stand for 20 minutes before slicing.
Meanwhile, skim fat from pan juices. Whisk in flour; cook, whisking, over medium heat for 1 minute. Whisk in 2 cups (500 mL) water; bring to boil, stirring and scraping up brown bits from bottom of pan. Reduce heat and simmer, stirring often, until thickened, about 8 minutes. Strain into warmed gravy boat and serve with roast.
In same skillet, heat oil over medium heat; fry onion, garlic, cinnamon, cumin, salt and pepper, stirring occasionally, until onion is softened, about 3 minutes; add to bowl.
Add bread crumbs, currants, apricots and parsley to bowl; stir in eggs until crumbs are moistened.
Cut veal horizontally in half to within 1 inch (2.5 cm) of edge; open like book. Spread stuffing over half; fold over and tie with kitchen string at 1-inch (2.5 cm) intervals to round slightly. Sprinkle all over with salt and pepper.
In large skillet, heat oil over medium-high heat; brown roast. Place, fat side up, on rack in roasting pan.
Add onion and garlic to skillet; fry, stirring occasionally, until onion is softened and golden, about 5 minutes. Add sherry; cook until no liquid remains. Add stock and water, stirring and scraping up brown bits from bottom of pan. Pour into roasting pan.
Roast in 325°F (160°C) oven, basting every 30 minutes and adding water as necessary to maintain pan juices, until meat thermometer registers 155°F (68°C), about 2-1/2 hours.
In glass measure cup, stir honey with pomegranate molasses; brush all over veal. Roast until meat thermometer registers 160°F (71°C), about 15 minutes. Remove roast to platter and tent with foil; let stand for 20 minutes before slicing.
Meanwhile, skim fat from pan juices. Whisk in flour; cook, whisking, over medium heat for 1 minute. Whisk in 2 cups (500 mL) water; bring to boil, stirring and scraping up brown bits from bottom of pan. Reduce heat and simmer, stirring often, until thickened, about 8 minutes. Strain into warmed gravy boat and serve with roast.
Source
Canadian Living Magazine: December 2006
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