Veal Shoulder Roast | The Jewish Week | Food & Wine

Veal Shoulder Roast

Veal Shoulder Roast

Veal Shoulder Roast/Ronnie Fein

Makes 4 servings

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6 dried shiitake mushrooms

3 tablespoons olive oil

1 veal shoulder roast, about 3 pounds

1 large onion, sliced

1 large clove garlic, chopped

1-1/2 teaspoons chopped fresh rosemary (about 1/2 teaspoon dried, crushed)

1 teaspoon chopped fresh thyme (1/2 teaspoon dried)

freshly ground black pepper to taste

1/2 cup white wine


Preheat the oven to 300 degrees. Soak the dried mushrooms, rinse them and cut them into shreds. Heat 2 tablespoons of olive oil in a heatproof, ovenproof casserole over medium-high heat. Brown the meat on both sides (about 3-4 minutes per side). Remove the meat to a dish and set aside. Add the remaining tablespoon olive oil to the pan. Add the onion, garlic and mushrooms and cook, stirring occasionally, for 3-4 minutes or until lightly golden. Return the meat to the pan. Season with the rosemary, thyme, and pepper. Pour in the wine. Cover the pan and place in the oven. Bake for about 1-1/2 hours or until tender.

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at @RonnieVFein.

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