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🍽️ Provencal-style Veal Shoulder Roast

532 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg veal shoulder
• salt
• pepper (from the mill)
• 2 tbsp vegetable oil
• 2 garlic cloves
• 2 sprigs rosemary
• 2 sprigs thyme
• 300 ml dry white wine
• 3 tomatoes
• 1 tbsp caper berries
• 100 g black pitted olives
• 200 g green pitted olives
• 2 zucchini

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Wash the meat and pat it dry with a kitchen towel.
3. 3. Remove all visible fat and tendon strands from the meat.
4. 4. Rub the meat thoroughly with salt and pepper.
5. 5. Heat oil in a hot casserole dish and sear the meat on all sides.
6. 6. Peel the garlic cloves and dice them finely.
7. 7. Wash the rosemary and thyme, shake them dry, and chop them finely.
8. 8. Add the chopped herbs and garlic to the meat and sauté briefly.
9. 9. Deglaze the mixture with white wine.
10. 10. Close the lid and braise the meat in the oven for 45 to 50 minutes.
11. 11. Wash the tomatoes and remove the stem area.
12. 12. Score the bottom of the tomatoes in a cross shape.
13. 13. Pour hot water over the tomatoes.
14. 14. Immediately shock the tomatoes with cold water.
15. 15. Peel the tomatoes and cut them into quarters.
16. 16. Remove the seeds and dice the flesh into small cubes.
17. 17. Slice the caper berries.
18. 18. Add the capers, olives, and diced tomatoes to the meat.
19. 19. Braise the dish for another 40 minutes.
20. 20. Baste the meat with the sauce repeatedly during cooking.
21. 21. Wash the zucchini and dice it into small cubes.
22. 22. Take the meat and vegetables out of the oven.
23. 23. Fold the zucchini cubes into the meat.
24. 24. Let the dish rest briefly.
25. 25. Season everything to taste with salt and pepper.
26. 26. Arrange the vegetables on a platter.
27. 27. Slice the meat and place it on top.
28. 28. Serve the dish with fresh baguette and red wine.

Nutrition per serving

• kcal: 532
• Protein: 68 g · Fett/Fat: 19 g · Carbs: 7 g