Veal Shoulder Roast

Those folks seem to be ready for the roast right away

Those folks seem to be ready for the roast right away

This is a great way to use a tender tasty veal shoulder. Pork will also work, but not nearly as well.

Roasted Veal Shoulder Rubbed with Basil

  • 4 lb veal shoulder bone removed
  • 6 large cloves garlic minced
  • Zest 1 lemon
  • 10-12 large basil leaves diced fine
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 8-10 juniper berries ground into a powder
  • 3tbsp olive oil
  • 1/2 cup red wine

Take everything but the meat and wine and blend into a thick paste. Open up roast and rub mixture into meat. Roll roast back up and tie tightly with baking twine. Let roast marinate for at least two but up to eight hours. Remove from refrigerator and bring to room temperature, place on a roasting rack and pour wine into base of pan. Cook at 345 degrees until internal temperature reads 140 degrees. Remove from heat and let stand 20 minutes before slicing.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Beef, Dinner, Food, Italian, Recipes and tagged , , . Bookmark the permalink.

3 Responses to Veal Shoulder Roast

  1. I’ve never cooked veal before. This looks delicious!

  2. Pingback: (Not) In Our Kitchen | Rufus' Food and Spirits Guide

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