Roast Veal With Morels
Updated Oct. 11, 2023
- Total Time
- 3 hours 15 minutes
- Prep Time
- 15 minutes
- Cook Time
- 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- 13-pound veal shoulder roast, well trimmed and tied
- 2tablespoons unsalted butter
- 1½cups chicken stock, preferably homemade
- ½pound fresh morels
- 1½cups heavy cream
- Coarse salt and freshly ground pepper to taste
- Dash of nutmeg
Nutritional analysis per serving (6 servings)
556 calories; 38 grams fat; 21 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 50 grams protein; 907 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Brown the roast slowly in a Dutch oven in the butter. Add the chicken stock. Remove from the heat. Lay a piece of waxed paper directly on top of the meat and then cover the pot. Bake in the oven for two-and-a-half hours, or until the meat is tender.
- Step 2
If the morels are very gritty, rinse them quickly under running water and dry with paper towels. Slice them and place them in a saute pan. Pour in the cream and simmer for 20 minutes, or until the cream has been absorbed by the mushrooms. Season to taste with salt, pepper and nutmeg.
- Step 3
Remove roast from pan. Place on serving dish. Add one-half to one cup of the pan juices to the mushrooms, heat and serve with the roast.
Private Notes
Comments
Mushrooms were great, but the roast was dry.