Veal Shoulder Roast

Keep raw veal refrigerated and store any leftovers promptly.

Sear the roast before slow cooking for added depth of flavor.

Best cooked using moist heat methods like braising or pot roasting.

Allow the roast to rest for at least 10-15 minutes after cooking before slicing.

Root vegetables (carrots, potatoes, parsnips)

Aromatics (onions, garlic, celery)

Herbs (rosemary, thyme, bay leaves)

Rich sauces or gravies

Cooking at too high a temperature, which can lead to dryness.

Not allowing enough cooking time, resulting in a tough texture.

Slicing the meat immediately after cooking without resting.