Balsamic Braised Veal Shoulder Recipe - The Olive Tap Recipes

Ingredients

• 2 medium-sized zucchini, ends trimmed, not peeled
• 2 medium sized carrots, trimmed and peeled
• 1 medium red onion, peeled and trimmed
• 1 medium celery stalk, bottom trimmed
• 1/2 C. parsley leaves, loosely packed
• 1 veal shoulder roast (4 lbs.) trimmed of excess fat
• 1/2 C. all purpose flour
• 4 T. butter
• 4 T
• 3 T. tomato paste
• 1 C. chicken or beef stock plus 1 C. extra if required
• 1 1/2 C. dry white wine, divided into two 3/4 C. portions
• 2 bay leaves
• 3/4 C. The Olive Tap’s
• 1/2 t. dried thyme
• The Olive Tap’s , and , to taste