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Meat
Easy
6 Servings
Allergens 
No Allergens specified
4 Hours, 30 Minutes
Diets
Pull-apart veal over creamy mash or rice is the perfect kind of winter coziness.
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
rice or parsnip mash
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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