We made this one in class last evening. It’s definite keeper! The veal dish is a version of an Andrea Consoli’s “Cooking Classes in Rome” recipe. And the pasta? It’s a “by memory” adaptation of an unforgettable day making raviolis with our new friends in the Maremma region of Tuscany. A DELICIOUS combination of seasonal ingredients that hint there’s cold weather ahead.
Veal Shoulder Braised in Vinegar
3 lbs. Wagshal’s veal shoulder, largest fat sections removed, cut into bite-size pieces
3 large garlic cloves, smashed with skins intact
handful of black Kalamata olives, pitted and cut in half lengthwise
Extra virgin olive oil
1 cup white wine vinegar
Fresh rosemary sprig and sage sprig tied together with cooking twine
Flat Italian parsley, chopped finely
Maldon sea salt flakes
Enough chicken stock to moisten, as needed
For moisture and flavor content… make sure your veal is a fatty cut of meat.
Have your Wagshal’s butcher cut off the largest pieces of fat and then cut the veal into stew-size pieces. When you get home, put the veal on a platter and air chill it uncovered in the fridge until ready to use.
Heat a large, wide, heavy Dutch oven over medium low and add enough olive oil to coat the bottom. Add the skins on, smashed cloves of garlic and cook for a few minutes.
Up the heat to medium and add the veal working in batches so as to not crowd the pan. Brown the veal on all sides and move it to a resting platter when done. Continue until all your veal is browned. Then return it all to the Dutch oven including the resting juices. Up the heat to medium-high. Add the olives, tied rosemary and sage and white wine vinegar. Season with Maldon and freshly ground peppercorns.
Cook the meat thoroughly until the vinegar evaporates, turning it gently with tongs along the way. As the liquid dries and begins to caramelize continually add just enough chicken stock to keep the bottom of the pan moist. Loosely cover the pan with a lid and cook until the veal is tender… about an hour and a half or so. Balance seasoning with Maldon and freshly ground peppercorns. Garnish with rosemary and flat leaf Italian parsley. Serve hot with pasta, risotto or potatoes. Delicious!!!