Pressed Rose Veal Shoulder with Seasonal Vegetables

Preparation Time: 15 mins
Serves: 4-6
Cooking Time: 150 mins
Cooking Method: Slow Cook
Difficulty: easy

Ingredients

DAY ONE
2 kg Rose Veal Shoulder (thick end)
1 onion, roughly chopped
2 stalks celery, roughly chopped
1 head of garlic, roughly chopped
2 carrots, roughly chopped
1 bunch of thyme
2 bay leaves
500ml Rose Veal glaze or Chicken stock
Salt
Baking Paper

DAY TWO
Olive oil
Butter
Thyme
Leftover jus
Seasonal vegetables

Method

DAY ONE
Roughly chop all vegetables and place in oven proof dish with a well fitted lid such as a Le Creuset or a tagine.
Remove Rose Veal from its packaging and remove netting.
Lightly salt the Rose Veal and place with the vegetables and herbs.
Pour the Rose Veal glaze or chicken stock in and place lid on dish.
Slow cook at 160°C until tender to touch, approximately 2 hours.

When tender, take the Rose Veal out and place in a different dish.
Lay baking paper on top and place another dish the same size on top of the Rose Veal.
Add a weight on top – cans or heavy jars work well!
Press overnight in the fridge for best results.
Retain the liquid in a separate lidded container and store overnight in the fridge also.

DAY TWO
Preheat oven to 170°C.
Heat oil in an oven proof dish such as a Le Creuset.
When the oil is hot place in the Rose Veal skin side down and shallow fry it with the butter and thyme.
Turn shoulder over and baste with the butter.
Finish in the oven until hot through (approx 20 mins).

TO SERVE
Serve with fresh seasonal vegetables, potato gratin and reheated retained Rose Veal jus.

Recipe lovingly supplied by our Gourmet Direct Chefs.