Braised Veal Shoulder with Gremolata and Tomato-Olive Salad
Braised Veal Shoulder with Gremolata and Tomato-Olive Salad is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Place veal on work surface; open flat like book.
Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning.
Roll up veal.
Tie with kitchen string every 1 1/2 inches to hold shape.
Sprinkle outside of roast with coarse salt and pepper.
Preheat oven to 350°F.
Place veal on work surface; open flat like book.
Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning.
Roll up veal.
Tie with kitchen string every 1 1/2 inches to hold shape.
Sprinkle outside of roast with coarse salt and pepper.
Heat 2 tablespoons oil in heavy large ovenproof pot over high heat.
Add veal and brown on all sides, turning with 2 wooden spoons, 15 to 18 minutes.
Transfer veal to small rimmed baking sheet.
Reduce heat to medium.
Add remaining 1 tablespoon oil to same pot.
Add onions, carrots, and celery; sauté until beginning to soften, about 5 minutes.
Add wine; boil 3 minutes, scraping up browned bits.
Add broth, tomatoes, garlic, and rosemary.
Return sauce to boil.
Return veal to pot.
Sprinkle olives around veal.
Cover; transfer to oven.
Braise veal until very tender, turning with wooden spoons every 30 to 40 minutes, about 2 1/2 hours total.
Cool veal, uncovered, in sauce in pot, 2 hours.
DO AHEAD: can be made 1 day ahead.
Chill until cold, then cover and keep chilled.
Spoon off any fat from surface of sauce.
Transfer veal to work surface.
Cut veal crosswise into 1/2-to 3/4-inch-thick slices, removing string.
Overlap veal slices in 13 x 9 x 2-inch glass baking dish.
Rewarm sauce in pot over low heat.
Spoon off any additional fat from surface.
Boil sauce until reduced to 4 cups, about 12 minutes.
Transfer 1 cup solids from sauce (without olives) to blender and puree.
Return puree to sauce.
Season sauce with coarse salt and pepper.
Spoon sauce over veal.
DO AHEAD: can be made 1 day ahead.
Cover dish with foil and chill.
Rewarm, covered, in 350°F oven 20 to 30 minutes.
Sprinkle veal with reserved 1/4 cup gremolata and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.