Braised Veal Shoulder with Onions . . .

Veal shoulder becomes meltingly tender when braised. In this recipe, a boneless roast is seasoned, rolled and seared on the stovetop to create a rich, caramelized flavor. Then the meat is slowly braised in the oven , along with white wine, chicken broth and Vadalia onions. 

1 boneless veal shoulder roast, 3 to 4 lb.
Salt and freshly ground pepper, to taste
2 Tbs. canola oil
1 lb. frozen pearl onions, thawed
1/2 cup dry white wine, such as Chardonnay
1/2 cup chicken broth
Lay the veal flat on a cutting board with the boned side up. Roll up the veal and securely tie it at regular intervals with kitchen string. Season the roll generously with salt and pepper.

In a large fry pan over medium-high heat, warm the canola oil. Add the veal and cook, turning frequently, until browned on all sides, about 10 minutes. Transfer to a platter.

Add the onions and sauté over medium high heat until softened, about 5 minutes. Pour in the wine, increase the heat to high and deglaze the pan, stirring and scraping up the browned bits from the pan bottom with a wooden spoon. Stir in the broth and heat.

Preheat an oven to 325°F. Transfer the veal to the sauce pot. Add one large carrot sliced in 3/4 inch pieces and one similarly cut stalk of celery. Add a good sprinkle of herbes de Provence. Cover, transfer to the oven and bake until the veal is very tender, about 2 1/2 hours.

Transfer the veal to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Using a sharp knife and fork rip the veal apart like you are preparing pulled pork.
Meanwhile, purée the onions, carrots and celery with the juices left in the pot, add another 1/4 cup wine,  1/2 cup heavy cream, dijon mustard to taste (very light), a tbsp. of lemon juice and bring to a healthy boil. Add one half handful of freshly chopped parsley. Once flavor and adjustments have been perfected, add the chopped veal.
Fry a few servings of mushrooms in a dry pan (no butter or oil) until browned. Roast potato quarters and steam necessary servings of baby carrots.
When all are to preferred tast and texture, place three potato slices in the centre of each plate, top with a small serving of carrots, then the mushrooms.  Ladle one cup of veal/sauce mixture over the top of each plate and serve with a crusty bagette (for mopping) and a small glass of white wine.

Serves 6 to 8.