This roast cooked up in the clay pot in 45 minutes. The smell from the herbs, onions and shallots was incredible!
Along side the veal and mushrooms, I added a mound of garlic smashed potatoes with skin.
Clay Pot Roasted Veal Shoulder with Mushrooms
1 -2 lb veal rolled shoulder roast
1lb mushrooms, cut in half
2 tbsp butter
2 onions, sliced
2 shallots, sliced
1 tsp each, basil, parsley, thyme, rosemary
1 tsp salt
1/2 tsp pepper
1 cup of veal or beef stock
1 cup of white wine
1/4 cup of honey
Soak your clay roaster for at least 15 minutes before using. Preheat the oven to 350 degrees.
Cook the roast in the butter, turning, until browned on all sides. Set aside.
Place the onions and shallots on the bottom of the roaster and place the roast on top. Surround the roast with mushrooms. Mix the herbs, salt, pepper, stock, wine and honey in a bowl until well blended. Pour over all, cover and place the roast in the oven for 45 minutes.
Wine suggestion: Chateauneuf du Pape 1988, 89 or 90.