Shoulder of Veal Braised in White Wine, Sage and Garlic

Title:
Shoulder of Veal Braised in White Wine, Sage and Garlic

Yield:
3 Servings

Categories:
Italian,
Veal




Ingredients:





          Text Only






 This series was inspired by a current plenitude of cheap veal down


 under. The column advised buying the small carcasses that were


 selling for $2.50 to $3.00 (Oz dollars...) as a way to save money.


 


 Raw Materials would like to be able to tell you the prove- nance of


 this recipe but, since we have been cooking it for more years than we


 care to remember and. in any case. modified it way back when, to get


 rid of the fat, its origins are lost in the mists of time. Given the


 ingredients, it probably originated in Italy or France. Don't worry


 about the amount of garlic. The long slow cooking tames it completely.


 


 Into a saucepan or pot large enough to take the veal should- er (if


 necessary, cut into the joint between the shoulder blade and foreleg


 so that it bends more), put 2 or 3 stems of fresh sage or about 2


 teaspoons of dried, about 10 peeled cloves of garlic, halved if they


 are large, and about 2 cups of dry white wine. Put in the shoulder of


 veal, cover the pot and simmer very slowly for 2-2.5 hours. If you


 wish, you can add thick slices of potato about three quarters of an


 hour before the end of cooking.


 


 Remove the veal, potatoes and garlic cloves to a hot serving dish and


 carve the veal into thick slices. Remove and discard the sage from


 the cooking liquid, taste it and correct the seasoning, then boil the


 liquid fiercely for a couple of minutes to reduce it. Pour over the


 veal and potatoes and serve. This liquid will set to a clear,


 flavourful aspic, so if you have any veal left over (unlikely),


 refrigerate the liquid till it is just beginning to gel, then spoon


 several layers of it over the veal. This leaves you with a delicious


 cold dish for the next day.


 


 Serves 3 or 4.


 


 From the Sydney Morning Herald, 10/27/92.  Courtesy Mark Herron.


 


 Posted by Stephen Ceideberg; November 17 1992.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip