Veal Shoulder Roast - Recipe

     Veal shoulder Roast - not a dish you hear about every day.  I really had not done any until my grass fed meat guy at the farm market said he had one one day.  I roasted it in my Dutch oven with sweet potatoes, onion, carrots, and celery tossed with warm spices and olive oil.  The vegetables help keep the meat moist when roasting.  This is a wonderful one pot meal which has all the veggies and meat taken care of with easy preparation.  I don't peal the sweet potatoes or carrots.  This helps to retain the vitamins.

Veal Shoulder Roast

(Serves 6)

2 (2-3 lb) Veal Shoulder Roasts

Freshly Ground Salt and Pepper

6 Carrots unpeeled, cut in 2-inch chunks, and sliced in half

6 Ribs Celery diced

2 Sweet Potatoes unpeeled cut into large chunks

1 Onion peeled and sliced

1/2 tsp. Cinnamon

1 tsp. Nutmeg

Olive oil to cover vegetables

Preheat oven to 350 degrees Fahrenheit.  Place Roasts in a large Dutch oven and give them a few turns of freshly ground salt and pepper.  In a another large bowl combine the rest of the ingredients and toss to coat with olive oil.  Add the vegetables to the Dutch oven to cover the meat, give them a few turn of salt and pepper, put the lid on, and roast for 2 1/2 hours until the veal is tender when pierced with a fork.

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Cut vegetables.

Cover the meat with the spiced vegetables.

After roasting.