Braised Shoulder of Veal with Fresh Truffle
French Chefs and Their Recipes
Time: 45 minutes
Cooking Time: 3 hours
3 lb. veal shoulder
3 tablespoons peanut oil
6 cups cold water
1 bouquet garni
1 large onion, studded with a clove
2 lb salsify
¼ cup crème fraîche
2 tablespoons butter
1 fresh truffle
the peanut oil in a large flameproof casserole, add
the meat, brown and season.
When the meat is browned on all sides, add 6 cups
cold water. Reduce to simmer, add the bouquet garni,
the onion studded with the clove, and the carrots
and leek, washed and peeled. Simmer for 3 hours.
Pare and wash the salsify, cook until done in a pot
of water mixed with the flour.
Drain and rinse the salsify, blend in a food processor
with the crème fraîche and butter. Season
to taste and keep warm.
Reduce the veal stock until syrupy, add 3 tablespoons
When the meat is spoon-tender, remove from pot, drain,
and separate into 4 equal portions. Place mounds of
salsify purée on each of four plates, top with
a piece of veal, garnish with slices of fresh truffle.
Pour the sauce over the meat just before serving.
(Updated: 10/28/08 SN)