Braised Veal Shoulder with Spring Vegetables
Ingredients
- ½ c. fresh goat cheese
- ¼ c. Chopped celery leaves
- 1 tbsp. chopped marjoram
- 1 tsp. chopped rosemary
- salt
- Freshly ground pepper
- 1 butterflied veal shoulder roast
- 2 tbsp. extra-virgin olive oil
- 2 shallots
- 1 large carrot
- 1 small celery rib
- 1 c. dry red wine
- 4 c. beef stock
- 1 bay leaf
- 1 clove garlic
- 2 tbsp. chopped parsley
- 2 tbsp. chopped tarragon
- 2 tbsp. chopped dill
- Spring Vegetables with Pickled Onions
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