Roast shoulder veal

A delicious veal roast for the Holiday season, just for you, Yum!


  • 1 kg de roast shoulder veal
  • 1 onion
  • 1 cup of veal stock or water 
  • 2 tbsp olive oil
  • 1 bay leaf
  • 1 onion soup sachet


  1. For the roast veal to be both soft and golden, start by heating the olive oil in a casserole or pot, then put it in the meat; brown on all sides and set aside on a plate. Peel the onion, cut in quarter, then make them return 2 to 2 minutes in the casserole.
  2. Put the roast over the aromatic garnish, wet with water and onion soup, then sprinkle the meat with the juice, salt, pepper, and add the bay leaf.
  3. You just have to cover the casserole and let the roast roast, or more precisely simmer for about 3 hours at 325F. To check that your veal is tender enough, prick it with a fork or a knife blade: it should not come out of pink juice anymore.
  4. Let the meat rest for a few minutes before serving, then arrange a nice slice or two per plate.