Food Recipes Dinner Meat Dishes Braised Veal Shoulder with Spring Vegetables Be the first to rate & review! At Edi & The Wolf, chefs Eduard Frauneder and Wolfgang Ban serve goat-cheese-stuffed veal in individual-size portions. Prepared as a whole roast, as in the recipe here, it's a great way to feed a group. To give the braising liquid an even richer flavor, substitute 1 cup of veal demiglace for 1 cup of the beef stock. More Veal Recipes By Eduard Frauneder and Wolfgang Ban Wolfgang Ban Chef Wolfgang Ban is known for his modern take on traditional Austrian cuisine. Along with business partner and fellow Austrian chef Eduard Frauneder, he opened three very successful restaurants in New York City: Michelin-starred Seäsonal, Edi and the Wolf, and The Third Man. Food & Wine's Editorial Guidelines Updated on May 23, 2017 Rate PRINT Share Trending Videos Close this video player Photo: © Michael Turek Active Time: 1 hr Total Time: 4 hrs Yield: 6 Ingredients 1/2 cup fresh goat cheese, softened (3 ounces) 1/4 cup chopped celery leaves 1 tablespoon chopped marjoram 1 teaspoon chopped rosemary Salt and freshly ground pepper One 3-pound butterflied veal shoulder roast 2 tablespoons extra-virgin olive oil 2 shallots, thinly sliced 1 large carrot, thinly sliced 1 small celery rib, thinly sliced 1 cup dry red wine 4 cups beef stock 1 bay leaf 1 garlic clove, smashed 2 tablespoons chopped parsley 2 tablespoons chopped tarragon 2 tablespoons chopped dill Spring Vegetables with Pickled Onions, for serving Directions Preheat the oven to 300°. In a small bowl, mix the goat cheese with the celery leaves, marjoram and rosemary and season with salt and pepper. Lay the veal shoulder on a work surface, boned side up, and season with salt and pepper. Spread the goat cheese mixture over the meat, then roll it up and tie at 1-inch intervals with kitchen string. Season with salt and pepper. In a large, enameled cast-iron casserole, heat the olive oil. Add the veal roast and cook over moderately high heat, turning, until browned all over, about 10 minutes. Transfer the veal to a plate. Add the shallots, carrot and celery to the pan and cook over low heat until softened, about 5 minutes. Add the wine and simmer until syrupy, about 10 minutes. Return the veal roast to the casserole. Add the beef stock, bay leaf and garlic and bring to a boil. Cover the casserole and braise the veal in the oven until tender for 2 1/2 to 3 hours, turning once or twice. Transfer the veal to a carving board and cover loosely with foil. Strain the cooking liquid into a saucepan and spoon off the fat. Boil the liquid until reduced to 2 cups, about 15 minutes. Stir in the parsley, tarragon and dill and season with salt and pepper. Remove the strings from the roast and slice it 3/4 inch thick. Serve with the jus and the Spring Vegetables with Pickled Onions. Suggested Pairing Light-bodied, spicy Austrian Blaufränkisch. Originally appeared: May 2011 Rate It Print