Slow-Cooked Fall-Off-the-Bone Veal Shoulder

Adina Moss September 16, 2026

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Pull-apart veal over creamy mash or rice is the perfect kind of winter coziness.

18

4h 30m 6

Easy Gluten Free Paleo Low Carb No Refined Sugar Meat

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Ingredients

Slow-Cooked Fall-Off-the-Bone Veal Shoulder

2 tablespoons Tuscanini Olive Oil
2 Vidalia onions, diced
2 teaspoons salt, divided
3 to 4 carrots, chopped
1 stalk celery, chopped
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 veal shoulder
3 to 4 bulbs fennel, checked and sliced
1/2 teaspoon whole peppercorns
1 bay leaf
bouquet garni (small bundle of thyme, rosemary and sage)
4 cups chicken stock, such as Manischewitz Chicken Broth or bone broth

For Serving

rice or parsnip mash

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Adina Moss fleishigs hearty soups slow cooked the chefs wife veal

Directions

Heat olive oil in a large Dutch oven over low heat. Add onions and one teaspoon salt. Sauté over low heat for 10 minutes. Add carrots, celery, and garlic, and sauté for another 15 minutes.
Add fennel, then place veal shoulder over vegetables. Season with remaining teaspoon salt and pepper. Add bay leaf, bouquet garni, and stock. Cover and bring to a boil, then reduce heat and simmer over a low flame for four hours.
Serve over rice or parsnip mash.

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Slow-Cooked Fall-Off-the-Bone Veal Shoulder

Adina Moss

Whisk by Ami Magazine

Recipe Description:

Pull-apart veal over creamy mash or rice is the perfect kind of winter coziness.

Ingredients

Slow-Cooked Fall-Off-the-Bone Veal Shoulder

2 tablespoons Tuscanini Olive Oil
2 Vidalia onions, diced
2 teaspoons salt, divided
3 to 4 carrots, chopped
1 stalk celery, chopped
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 veal shoulder
3 to 4 bulbs fennel, checked and sliced
1/2 teaspoon whole peppercorns
1 bay leaf
bouquet garni (small bundle of thyme, rosemary and sage)
4 cups chicken stock, such as Manischewitz Chicken Broth or bone broth

For Serving

rice or parsnip mash

Directions

Step 1 - Prepare the Slow-Cooked Fall-Off-the-Bone Veal Shoulder

Heat olive oil in a large Dutch oven over low heat. Add onions and one teaspoon salt. Sauté over low heat for 10 minutes. Add carrots, celery, and garlic, and sauté for another 15 minutes.
Add fennel, then place veal shoulder over vegetables. Season with remaining teaspoon salt and pepper. Add bay leaf, bouquet garni, and stock. Cover and bring to a boil, then reduce heat and simmer over a low flame for four hours.
Serve over rice or parsnip mash.