Braised Shoulder of Veal en Papillote | Quebec Veal

Ingredients

• 1 kg (2 lb) Quebec Veal de-boned shoulder roast
• 30 ml (2 tbsp) extra virgin olive oil
• 1 medium onion cut in half-slices
• 1 clove of garlic, chopped
• 70 g (about 1/4 cup) dried julienned tomatoes
• Zest from 1 lemon
• 3 stems of marjory
• 2 stems of rosemary
• 250 ml (1 cup) Prepared Concentrated Veal Stock or chicken broth
• 250 ml (1 cup) dry white wine*
• Salt and coarse-ground pepper, to taste