Pot roast shoulder of veal
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Serves:     people
Notes from Anna

Meltingly tender (and guilt-free) rose veal, slow-cooked with wine, herbs and carrots. Perfect with creamy mash for a fantastic family meal rich in protein and iron from the veal and antioxidant nutrient, fibre and vitamins from the carrots and herbs.

British rose veal is produced to the highest welfare standards from male calves born to dairy cows. If not reared for rose veal, these calves would be killed at birth as a ‘waste product’ of the dairy industry.



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  1. Peel the carrots and cut into matchsticks. Wash the parsley and thyme and tie in a bunch with the bay leaves. Peel and finely chop the onion. Wash and finely dice the celery sticks. Rinse the meat and pat dry with kitchen paper.
  2. Prepare the vegetable stock according to packet instructions.
  3. Melt the butter in a large heavy bottomed pan. Add the onion, celery and carrots, sprinkle with a little salt and cook over a low heat for 10 minutes.
  4. Move the vegetables to one side and add the meat and pancetta to the pan together with the tied bunch of herbs and a grating of nutmeg. Brown the meat on all sides.
  5. Pour the wine over the veal, turn the heat up high and let it bubble for a couple of minutes.
  6. Add the stock, turn the heat right down, cover the pan with a tight lid and simmer for 1 hour 15 minutes.
  7. At the end of the cooking time, lift the veal out of the pan and keep warm.
  8. Remove the bunch of herbs and let the pan juices boil in the pan over a medium high heat for 7-8 minutes until they are reduced to a thick sauce. Season with a generous grinding of black pepper.
  9. Slice the veal, drizzle with the reduced cooking juices, add a grinding of black pepper and serve immediately.

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