Name: Veal Shoulder with Swiss Chard Pesto and Braised Vegetables
Prep time: 40 min
Cook time: 3 h 15 min
Total time: 3 h 55 min
Yield: 6 serving(s)
Ingredients: 4 cups (120 g) Swiss chard leaves, cut into pieces; 1/2 cup (15 g) basil leaves, plus more for serving; 1 garlic clove, peeled; 2 tbsp (30 ml) olive oil; 1 boneless veal shoulder roast, about 2 lb (900 g), untied; 2 tbsp butter; 1/2 cup (125 ml) white wine; 1 cup (250 ml) veal stock; 3 small fennel bulbs, halved; 3 small celeriac, peeled and halved; 6 shallots, peeled; 6 oz (170 g) pancetta, diced; 2 tbsp butter; 2 tbsp (30 ml) balsamic vinegar; 2 tbsp (30 ml) pastis or other anise-flavoured liqueur; 3 Swiss chard stems, cut into long pieces; 1 cup (140 g) cherry tomatoes

Preparation

Swiss Chard Pesto
- In a food processor, finely chop the Swiss chard leaves, basil and garlic. With the machine running, gradually drizzle in the oil and purée until smooth. Using a spatula, scrape down the sides of the food processor as needed. Season with salt and pepper.
Veal
- With the rack in the middle position, preheat the oven to 300°F (150°C).
- On a work surface, butterfly the veal shoulder. To do this, cut the roast in half horizontally without going all the way through to the other side and open like a book. As needed, cut the thickest part of the roast to get a uniform rectangle about 1 inch (2.5 cm) thick. Season with salt and pepper. Spread the pesto over the meat. Roll the roast up around the filling and tie with butcher’s twine.
- In a large Dutch oven or ovenproof pot over medium-high heat, brown the roast in the butter. Season with salt and pepper. Deglaze with the wine and let reduce until almost dry. Add the veal stock. Bring to a boil. Cover and transfer to the oven. Bake for 2 hours.
Vegetables
- In a large non-stick skillet over medium heat, brown the vegetables and pancetta in the butter. Deglaze with the vinegar and pastis.
- Remove the pot from the oven. Remove the lid. Arrange the vegetables, pancetta and Swiss chard stems around the roast. Cover and continue to bake for 30 minutes.
- Remove the pot from the oven. Remove the lid. Add the tomatoes. Cover and continue to bake for 30 minutes.
- Remove the roast from the pot and place on a work surface. Remove the twine. Cut the roast into slices or pieces. Divide the meat and vegetables among six plates. Drizzle with the cooking juices. Garnish with basil leaves. Delicious served with barley.

Veal Shoulder with Swiss Chard Pesto and Braised Vegetables

Categories

Ingredients

Swiss Chard Pesto

Veal

Vegetables

Preparation

Swiss Chard Pesto

Veal

Vegetables

Personal Note