Stuffed Veal Shoulder Recipe
Stuffed Veal Shoulder is a delicious roast recipe. Try this effortlessly mouth watering dish; you would always love to serve to your loved ones.
Ingredients
| Frozen chopped spinach package | 1 | |
| Water | 1/2 Cup (16 tbs) | |
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Cooked rice | 1 1/2 Cup (16 tbs) | |
| Pignoli nuts | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 (3 1/2 to 4-lb.) shoulder of veal boned | ||
| Water | 1 Cup (16 tbs) | |
| Dry vermouth | 1 Cup (16 tbs) | |
| Bacon strip | 4 | |
| Cornstarch | 1 Tablespoon | |
Directions
Cook 1 (10-oz.) pkg. frozen chopped spinach according to directions, using 1/2 cup water.
Drain.
Saute 1 cup chopped onion and 1 garlic clove, crushed, in 1/4 cup olive oil until onion is golden.
Remove from heat and add 1 1/2 cups cooked rice, 1/4 cup pignoli nuts, 1 teaspoon salt, 1/2 teaspoon nutmeg and 1/4 teaspoon pepper.
Toss lightly with spinach to mix well.
Stuff 1 (3 1/2 to 4-lb.) shoulder of veal, boned, with the spinach-rice mixture and place in a roasting pan with 1 cup each water and dry vermouth.
Cover veal with 4 strips bacon.
Roast 3 1/2 hours at 325° basting frequently.
Serves 6.
To make gravy:
Measure pan juices after skimming off all fat.
Add water if necessary to make up 2 cups liquid.
Stir in 1 tablespoon cornstarch blended in 2 tablespoons cold water.
Cook, stirring constantly, until thickened.
Note:
If pignoli nuts are hard to find, substitute 1/4 cup slivered almonds.
Also, breast of veal may be used, instead of boned shoulder of veal.
Ask your butcher to cut a pocket in the breast of veal and place spinach stuffing in pocket.
To carve, meat should be sliced between the ribs and transferred from platter to plates with a pie server.
Drain.
Saute 1 cup chopped onion and 1 garlic clove, crushed, in 1/4 cup olive oil until onion is golden.
Remove from heat and add 1 1/2 cups cooked rice, 1/4 cup pignoli nuts, 1 teaspoon salt, 1/2 teaspoon nutmeg and 1/4 teaspoon pepper.
Toss lightly with spinach to mix well.
Stuff 1 (3 1/2 to 4-lb.) shoulder of veal, boned, with the spinach-rice mixture and place in a roasting pan with 1 cup each water and dry vermouth.
Cover veal with 4 strips bacon.
Roast 3 1/2 hours at 325° basting frequently.
Serves 6.
To make gravy:
Measure pan juices after skimming off all fat.
Add water if necessary to make up 2 cups liquid.
Stir in 1 tablespoon cornstarch blended in 2 tablespoons cold water.
Cook, stirring constantly, until thickened.
Note:
If pignoli nuts are hard to find, substitute 1/4 cup slivered almonds.
Also, breast of veal may be used, instead of boned shoulder of veal.
Ask your butcher to cut a pocket in the breast of veal and place spinach stuffing in pocket.
To carve, meat should be sliced between the ribs and transferred from platter to plates with a pie server.
Chef
