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Stuffed Shoulder of Veal

For this elegant and satisfying main course for a Passover meal, we prefer to use veal rather than milk-fed veal for humane reasons.–Phyllis Glazer

Stuffed Shoulder of Veal Recipe

  • Quick Glance
  • 40 M
  • 3 H
  • Serves 8 to 10

Ingredients

  • 4 to 5 pounds shoulder of veal, about 1/2 pound per person (Ask the butcher to cut a deep pocket in the center of the veal.)
  • For the stuffing
  • 1/4 cup olive oil
  • 1 1/4 cups chopped onion
  • 2/3 cup coarsely shredded carrots
  • 1/2 cup finely diced celery
  • 1 medium Granny Smith apple, peeled and cut into thin slices
  • 2 cups thinly sliced mushrooms (use a mixture of button, porcini, or other wild mushrooms)
  • 1/2 cup matzah meal
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 2 teaspoons chopped fresh sage, or 1/2 teaspoon rubbed sage
  • 1 1/2 teaspoons fresh thyme leaves, or 1/2 teaspoon dried
  • 2 eggs, lightly beaten
  • For the meat and roasting pan
  • 1/4 cup olive oil
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups dry or semidry white wine (or use 1 cup water and 1 cup wine)

Directions

  • 1. Preheat the oven to 325°F (160°C).
  • 2. Heat the olive oil in a large skillet. Saute the onion until golden (don’t brown). Stir in the shredded carrots, celery, and apple slices, and cook until softened. Add the mushrooms. Cook, stirring for 3 to 4 minutes over a medium flame, until mushrooms are tender.
  • 3. Off heat, add the matzah meal and seasonings and mix thoroughly. Let cool and mix in the eggs.
  • 4. Stuff the veal pocket with a spoon or use your hands, gently packing the stuffing in. Any remaining stuffing can be baked in the pan with the roast.
  • 5. Put the stuffed veal in a roasting pan, and rub it with the oil, paprika, salt, and black pepper. Pour the wine into the pan. Lightly cover with aluminum foil and bake in the preheated oven about 2 hours, basting with the juices in the pan every 15 to 20 minutes. The roast should look lightly browned.
  • 6. Lower heat to 300°F (150°C). Continue roasting, uncovered, for another 30 minutes, until the meat is tender (cut off a little piece to taste for tender-ness and seasoning). Slice to serve.
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