Oven-Baked Shoulder of Veal

> 60 minutes
shoulder of veal
oven roasted


  • 1 kg shoulder of veal
  • 2 tbsp vegetable oil
  • 50 g soft butter
  • 2 sprigs of rosemary
  • 50 g honey mustard
  • Salt
  • Pepper
  • 200 ml white grape juice
  • 200 ml vegetable stock
  • 400 g butternut squash
  • ½ bunch flat parsley
  • 6 shallots

Nutrition values



1. Preheat the oven to 120°C (248°F). Sear the steak in hot oil on all sides. Wash the rosemary and shake it dry, peel off the needles and chop. Stir with the mustard and butter and spread onto the steak.

2. Place the steak in a flat roasting tin. Pour on the grape juice and stock and cook for approx. 2-3 hours on the middle shelf of a pre-heated oven, until the meat is tender. Douse regularly with the stock.

3. Cut the squash into strips. Peel the shallots and cut into strips. Add to the meat, along with the herbs, approx. 15 minutes before the end of the cooking time.

4. Remove the meat from the oven and allow to rest. Sieve the stock, bring to the boil and thicken with a little mixed cornflour. Season to taste. Cut the steak into slices, plate up with the vegetables and serve. Can also be served with tagliatelle.

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