Working time: 30 minutes
Total Preparation time: 2 hours
5 pounds Rose Veal Shoulder
- 2 Cups chopped onions
- 1 Cup chopped carrots
- 1 Cup chopped celery
- 3 Cups Sweet Potato cut in 1 1/2 inch cubes
- 4 Quarts of Beef Stock
- 1 Cup Red Wine
- 1 Bunch fresh thyme
- 3 Cloves fresh garlic
- Salt & pepper
- Olive oil for braising
5 Quart Cast Iron Kettle
Pat meat dry, sprinkle 2 teaspoons of salt and 1/4 teaspoon pepper onto the meat.
Heat 3 T of olive oil in roasting pan. Brown meat on all sides, remove and set aside.
Add more olive oil if necessary and brown carrots, onions, and celery, all together until lightly caramelized. Halfway through add garlic and finish caramelizing.
Deglaze pan with red wine, add the meat to the vegetables mixture.
Add the stock and thyme (whole), mix and return meat to pan, bring to a slight simmer. Be sure meat is covered with liquid, add more stock, and/or wine if necessary.
Cover with parchment paper or lid and simmer on the stove top about 1 1/2 hours adding sweet potatoes half hour into cooking. Meat is done with it pulls apart easily and sweet potatoes are very tender.