Italian Offal  & Veal Recipes - Stuffed Shoulder of Veal (Spalla di Vitello Farato) Recipe

Ingredients

• 1.5 kg/3lb shoulder of veal, boned, rolled and trimmed of fat

• 10 g/2 tsp unsalted (sweet) butter

• 1 onion, chopped

• 1 garlic clove, crushed

• 100 g/4 oz/1 cup sausage meat

• 2.5 ml/1/2 tsp chopped fresh thyme

• 15 ml/1 tbsp snipped fresh chives

• 50 g/2 oz/1/2 cup chopped almonds

• Salt and freshly ground black pepper

• 25 g/1 oz/1/2 cup breadcrumbs

• 150 ml/2/3 cup beef or chicken stock

• 75 ml/5 tbsp white wine

• 30 ml/2 tbsp orange juice

• 1 bay leaf

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Method:

1. Melt the butter in a saucepan and fry (sauté) the onion and garlic for 3 minutes.

2. Add the sausage meat and fry for 5 minutes, stirring. Add the thyme, chives and almonds.

3. Season with salt and pepper and cook for 10 minutes. Stir in the breadcrumbs and set aside.

4. Spread the stuffing over the meat and roll up. Tie the rolled veal with string and place in a deep-sided roasting tin (pan).

5. Combine the stock, wine and orange juice and pour round the meat. Add the bay leaf and cover with foil.

6. Place in a preheated oven at 180°C/350°F/gas mark 4 and bake for 1 1/2 hours, basting occasionally. Remove the bay leaf and serve with the gravy.