Home Recipes Dijon-Herb Tied Veal Shoulder Roast

Dijon-Herb Tied Veal Shoulder Roast

Bake 25 minutes

Ingredients

  • 1 boneless veal shoulder roast, about 3.5-4 lbs, tied
  • Kosher salt and black pepper
  • 1 tbsp Dijon mustard
  • 4 garlic cloves, minced
  • 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme
  • 3 tbsp oil, divided
  • 2 onions, sliced
  • 3 carrots, chopped
  • 1 cup dry red wine
  • 2-3 cups beef or veal stock
  • 2 bay leaves

Method

  1. Pat the shoulder roast dry and season all over with salt and pepper. Rub the surface with Dijon mustard, then press the minced garlic, rosemary, and thyme evenly onto the meat.
  2. Heat 2 tbsp oil in a large Dutch oven over medium-high heat and sear the roast on all sides until deeply browned, about 10-12 minutes total.
  3. Remove the roast and add remaining oil along with the onions and carrots, sautéing until softened and lightly golden, about 8 minutes.
  4. Deglaze with the red wine, scraping up the browned bits, and simmer 3-4 minutes.
  5. Add the stock and bay leaves, then nestle the roast back into the pot, liquid coming about halfway up the sides.
  6. Cover and braise in a 300°F oven for 2.5 to 3 hours, turning the roast once halfway through, until fork-tender.
  7. Transfer the roast to a board, tent with foil, and rest 15-20 minutes before slicing against the grain.
  8. Strain the braising liquid, skim the fat, and reduce over high heat until it thickens into a rich sauce.
  9. Fan the sliced shoulder on a platter and spoon the pan sauce generously over the top

Chef's tip

Tying the roast into an even shape before searing helps it cook uniformly and slice into clean, presentable rounds once rested.

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