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Rolled Veal Shoulder With Peach Glaze Recipe
|Rolled boned veal shoulder||4 Pound|
|Canned peach nectar||12 Ounce (1 Can)|
|Frozen grapefruit juice concentrate||2 Tablespoon, thawed|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3780 Calories from Fat 1081
% Daily Value*
Total Fat 120 g184.7%
Saturated Fat 45.5 g227.7%
Trans Fat 0 g
Cholesterol 2067.4 mg
Sodium 1812 mg75.5%
Total Carbohydrates 179 g59.6%
Dietary Fiber 2 g8.2%
Sugars 175 g
Protein 469 g938.7%
Vitamin A 17.6% Vitamin C 130.1%
Calcium 11.1% Iron 8%
*Based on a 2000 Calorie diet
Place roast on rack in open roasting pan.
Do not add water.
Roast uncovered 1 1/2 hours.
Meanwhile, prepare glaze.
Combine peach nectar, grapefruit juice concentrate and brown sugar in saucepan.
Simmer 10 minutes.
Remove veal from oven.
Spoon one-third of the glaze over meat.
Return to oven; continue roasting 20 minutes longer.
Spoon another third of glaze over roast.
Continue roasting another 20 minutes.
Spoon remaining glaze over roast.
Continue roasting until meat thermometer registers 170° (about 40 minutes per pound) or until tender.
To serve, place rolled veal shoulder on heated platter; pour pan juices over meat.
Slice with electric knife and serve.