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.

Summary

CuisineCourse
Method

Ingredients

 Frozen chopped spinach10 Ounce
 Water1⁄2 Cup (8 tbs)
 Chopped onion1 Cup (16 tbs)
 Garlic1 Clove (5 gm)
 Olive oil1⁄4 Cup (4 tbs)
 Cooked rice1 1⁄2 Cup (24 tbs)
 Pignoli nuts1⁄4 Cup (4 tbs)
 Salt1 Teaspoon
 Nutmeg1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Veal shoulder4 Pound
 Water1 Cup (16 tbs)
 Dry vermouth1 Cup (16 tbs)
 Bacon strips4
 Cornstarch1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 4585 Calories from Fat 1859

% Daily Value*

Total Fat 209 g321.8%

Saturated Fat 61.9 g309.7%

Trans Fat 0 g

Cholesterol 2079.2 mg

Sodium 4500.5 mg187.5%

Total Carbohydrates 126 g42.1%

Dietary Fiber 14.2 g56.6%

Sugars 11.5 g

Protein 494 g987.5%

Vitamin A 531.9% Vitamin C 156.3%

Calcium 36.5% Iron 80.4%

*Based on a 2000 Calorie diet

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.
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