- ½ veal shoulder, deboned
- 2 carrots, peeled and cut into large dice
- 2 onions, peeled and cut into large dice
- 3 branches celery, peeled and cut into large dice
- ½ cup white wine
- 2 quarts chicken stock
- kosher salt
- white pepper, cracked
- 1 bunch baby carrots, peeled
- 2 cups haricot vert
- 2 cups yellow wax beans, cut into 1/2 pieces
- 1 cup pearl onions peeled and cut in half
- 1 bunch tarragon, chopped
- 1/4 cup plus 1/4 cup extra virgin olive oil
- 1/2 cup tomato vinaigrette
- Pinch of Sel gris to garnish
- 3 tomatoes
- 2 cloves garlic, peeled
- 3 tablespoons sherry vinegar
I sat in on a wonderful cooking demo sponsored by Lexus at the Food and Wine Classic in Aspen. Chef Christopher Kostow from The Restaurant at Meadowood in San Francisco prepared a roasted veal dish that was surprisingly light…perfect for summer!
Season the veal shoulder on all sides with kosher salt and cracked white pepper. Add 1/4 cup of olive oil to a large pot. Sear the veal well on all sides. Remove from pan.
Add diced carrots, onions and celery, lightly brown. Add wine and allow to reduce by half. Return the veal shoulder to the pot, cover with chicken stock and bring to a simmer. Add lid and place the pot in a 350 degree oven. Allow to braise for at least 4 hours or until the meat is tender.
Remove pot from the oven. Remove veal shoulder and put aside to cool. Skim the fat and strain the broth into another pot. Return the broth to a light simmer. Add the remaining vegetables to the simmering broth.
When tender, remove and divide evenly between 6 bowls. Spoon 3 ounces of liquid over the meat and vegetables in each bowl. Drizzle a teaspoon of the tomato vinaigrette over the meat followed by a teaspoon of the extra virgin olive oil. Grate the lemon over the top of the dishes as well.
Finish with the chopped tarragon, tiny baby basils and a few grains of sel gris. Serve at room temperature or warm.
For the Vinaigrette:
Blend all ingredients together and pass through a fine strainer.