Glazed Stuffed Veal Shoulder

Glazed Stuffed Veal Shoulder 150 Author: Canadian Living Credits: Glazed Stuffed Veal Shoulder 150

An attractive glaze, a slightly piquant gravy and a sweet stuffing meld deliciously in this easy roast.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: December 2006

Ingredients

  • 5 lbs boneless veal shoulder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1/2 cup dry sherry
  • 1/2 cup white wine
  • 1/2 cup water
  • 1/2 cup sodium-reduced chicken stock
  • 1/2 cup water
  • 2 tablespoons liquid honey
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons lemon juice
  • 2 tablespoons all-purpose flour
Stuffing:
  • 1/3 cup pine nut
  • 3 tablespoons extra virgin olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 3/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups coarse fresh bread crumbs
  • 1/3 cup currant
  • 1/3 cup chopped dried apricot
  • 1/3 cup chopped fresh parsley
  • 2 eggs lightly beaten

Method

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.

Nutritional facts Per each of 12 servings: about

  • Sodium 411 mg
  • Protein 41 g
  • Calories 411.0
  • Total fat 20 g
  • Cholesterol 197 mg
  • Saturated fat 5 g
  • Total carbohydrate 17 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Glazed Stuffed Veal Shoulder

Login