Braised veal shoulder with spinach and mushroom stuffing

Braised veal shoulder with spinach and mushroom stuffing

Encyclopedia of Food and Cookery


Quantity Ingredient
1 x 2kg boned shoulder of veal
1 tablespoon dijon mustard
3 tablespoons oil
60g butter
2 carrots, sliced
2 onions, sliced
1 bouquet garni
250ml dry white wine
250ml chicken or veal stock
salt and freshly ground black pepper


Quantity Ingredient
500g spinach
2 tablespoons shallots, finely chopped
30g butter
250g mushrooms, thinly sliced
80ml cream
40g fresh breadcrumbs
90g ham, diced
25g parmesan cheese, grated
1 egg, beaten
1 tablespoon parsley, chopped
freshly ground black pepper


  1. Lay veal flat, slice part way through thickest part of meat and open it out. Spread cut surface of meat with mustard, and set aside.
  2. To make stuffing, cook spinach, with only water that clings to leaves after rinsing, in a tightly covered saucepan for 3–4 minutes. Drain, squeeze out as much moisture as possible and chop finely. Cook shallots gently in butter for 3 minutes, then add mushrooms and cook for 5 minutes more, stirring several times. Remove from heat and mix in spinach and remaining ingredients for stuffing.
  3. Spread stuffing over meat. Roll up and tie firmly with kitchen string at intervals along its length to make a plump sausage shape. Heat oil and butter in a heavy, flameproof casserole and brown meat roll on all sides.
  4. Remove meat. Add carrots and onions to casserole and brown them lightly. Add bouquet garni, wine and stock and bring to the boil, stirring and scraping the bottom of casserole to mix in brown bits. Place meat on bed of vegetables. Cover tightly and cook in a preheated moderate oven (180°C) for 2 hours or until veal is tender, turning it after first hour.
  5. Remove meat to a warm place and let it rest for 15 minutes, then remove string and carve across into thick slices. Arrange veal down a heated serving platter. Bring pan juices to the boil, adjust seasoning, discard bouquet garni, and spoon a little of the juices over veal. Serve remainder in a sauceboat.


  • The veal can be served cold: allow to cool before removing string, and slice a little thinner than for hot veal. Meanwhile, strain cooking liquid and boil it down until it is syrupy. Arrange veal slices on a serving platter and brush several times with the reduced liquid to glaze it.
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