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.