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🍽️ Tender Veal Shoulder with Apples and Marsala

450 kcal · 30 min · 4 servings

Tender Veal Shoulder with Apples and Marsala Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the spring onions thoroughly.
  2. 2. Remove the green tops and the dry ends.
  3. 3. Cut the white parts of the onions into pieces about five centimeters long.
  4. 4. Wash the apples under running water.
  5. 5. Cut the apples into four equal quarters.
  6. 6. Remove the core from the apple quarters.
  7. 7. Rinse the veal briefly.
  8. 8. Pat the meat completely dry with kitchen paper or a clean cloth.
  9. 9. Season the meat generously with salt and freshly ground pepper.
  10. 10. Heat the oil in a large casserole dish or pot.
  11. 11. Sear the meat on all sides until it has a brown crust.
  12. 12. Remove the seared meat from the pot.
  13. 13. Place the meat on a plate and set it aside.
  14. 14. Add the prepared spring onions to the casserole dish.
  15. 15. Add the apple pieces to the pot as well.
  16. 16. Sauté the vegetables and apples briefly.
  17. 17. Remove the vegetables and apples from the pot.
  18. 18. Place the vegetables and apples on the plate with the meat.
  19. 19. Pour the Marsala wine into the hot casserole dish.
  20. 20. Stir the wine vigorously to loosen the browned bits stuck to the bottom.
  21. 21. Stir the veal stock into the wine mixture.
  22. 22. Wash the thyme sprigs under cold water.
  23. 23. Strip the leaves from the stems or crush the sprigs slightly.
  24. 24. Place the seared meat back into the casserole dish.
  25. 25. Place the thyme sprigs on top of the meat.
  26. 26. Preheat the oven to 200 degrees Celsius.
  27. 27. Do not use the fan-assisted (convection) setting, as it is not suitable for this dish.
  28. 28. If you are using a gas oven, set it to level 3.
  29. 29. Place the casserole dish on the second rack from the bottom in the oven.
  30. 30. Cover the casserole dish with a lid.
  31. 31. Braise the meat for a total of about one hour and fifteen minutes.
  32. 32. Open the oven after 35 minutes.
  33. 33. Carefully turn the meat to the other side.
  34. 34. Return the reserved apples and spring onions to the casserole dish.
  35. 35. Close the lid and let the dish continue to braise.
  36. 36. Remove the casserole dish from the oven after the total time has elapsed.
  37. 37. Wrap the meat and vegetables tightly in aluminum foil.
  38. 38. Let the meat rest in the foil for five minutes.
  39. 39. Remove the foil and carefully lift the meat out of the pot.
  40. 40. Bring the sauce in the casserole dish back to a boil.
  41. 41. Finally, taste the sauce and adjust with salt and pepper.
  42. 42. Serve the sauce together with the tender roast.

Nutrition per serving