Lemon Braised Veal Shoulder - cooking recipe

Ingredients

1 1/2 lbs veal shoulder, blade chops
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt
2 carrots, sliced
1 onion, sliced
2 tablespoons butter
1/2 lemon, cut in half
3 bay leaves
3 garlic cloves, minced
3 whole cloves
1/2 cup veal stock or 1/2 cup chicken stock
1/4 cup dry white wine
2 teaspoons balsamic vinegar

Preparation

Preheat oven to 400 degrees F; season veal with pepper and half the salt.
Place in a baking dish and surround with carrots and onions; dot veal with butter and roast until veal is lightly brown, about 25 to 30 minutes.
Add lemon, bay leaves, garlic, and cloves to dish and mix with vegetables; add stock, wine and remaining salt.
Reduce heat to 350 degrees F and braise, uncovered, basting every 10 minutes, until tender, about 90 minutes.
Transfer veal and vegetables to a serving platter and keep warm.
Strain pan juices into a heat proof bowl, skimming off and discarding fat.
Heat a saucepan over medium heat and boil vinegar until reduced and syrupy and about 1 teaspoon.
Stir in pan juices, increase heat to high and boil until reduced by half; taste and adjust seasonings.
Spoon sauce over veal or serve on the side.