Veal Shoulder
Braised Veal Shoulder
  • 800 g shoulder roast
  • 3 Tbsp olive oil
  • 3 Tbsp butter
  • 1 dl dry Marsala
  • Madeira or white wine
  • 1 tomato
  • 1 sprig of sage with about 10 leaves
  • salt
  • 2 Tbsp lemon juice
  • 1 Tbsp Brandy
  • 1.5 dl. cream
  • 1 small garlic clove, crushed

Heat oil and butter in a casserole dish and brown meat from all sides on high heat until its evenly browned. Add wine, wait until simmered off, then, reduce heat. Season the meat with salt. Put tomato and sprig of sage next to the meat. Cover and braise for at least 2 hours on low heat. Turn meat over every now and then.

After the meat is done, set meat aside and keep it warm. Strain the sauce, and crush sage and tomato while doing so. If they are still to watery, boil down on high heat. Add seasoning as necessary. Remove from heat and add lemon juice, Brandy, and cream. Add crushed garlic as desired. Put back on heat and heat up sauce again but don’t bring to a boil. Cut meat in thin slices, serve on a preheated plate and add sauce.