Veal Shoulder with Lemon White Wine Sauce

When I made this dish I had no intention of blogging about it because it was something I just threw together and put in the oven. It ended up tasting amazing ! I am learning that anchovy paste makes everything (well almost everything) taste awesome. The anchovy flavor is subtle and is in the hidden, like background music... you know it's there, you like and wouldn't be the same if it wasn't there. Try not to be put off by it.. not everyone likes it but I assure you.. you'll like this dish.

2 boneless, Veal shoulder (you could use pork shoulder as well)

flour for dusting

1 can chicken broth

2 lemons, cut into quarters

1cup white wine

few sprigs rosemary

2 TB anchovy paste

1 TB garlic , minced

1/4 cup olive oil

kosher salt and cracked pepper.

1 cup baby carrots

1 cup frozen peas

HOW TO :

Lightly dust Veal with flour, salt and pepper.

In a pan with olive oil, fry until a golden crust forms.

Place the Veal shoulders in a cast iron baking dish.

Add the chicken broth, white wine, lemons, anchovy paste, garlic, rosemary and oilve oil.

Cover and cook in a 350 degree oven for 60 minutes.

Take cover off and cook for 15-20 minutes more. Add peas.

** I served this with an Asparagus risotto which tasted great with the lemon sauce of the Veal dish. Nice roasted potatoes would also go great with this.


ENJOY EVERY BITE !