Serves: 8
Total Calories: 34

4 pounds veal shoulder, boned, rolled, and tied
6 tablespoons flour
1 tablespoon dry mustard
1 tablespoon brown sugar
2 teaspoons kosher salt
1 teaspoon poultry seasoning
1/4 teaspoon freshly ground black pepper
2 tablespoons polyunsaturated oil
1 large onion, diced
1/4 cup celery, chopped
2 tablespoons chopped flat leaf parsley
2 tablespoons cider vinegar
1/2 cup water
2 teaspoons prepared horseradish

Rub the veal with a mixture of 2 tablespoons flour, mustard, brown sugar, salt, poultry seasoning and pepper. Brown the meat slowly in the remaining oil in a Dutch oven. Add the onion, celery, parsley and vinegar. Cover and simmer 3 hours. Remove the meat to a carving board and cover with a tent of aluminum foil to keep warm.

Strain the stock into a 2-cup measure. Let the fat rise to the top and skim off all the fat. Add enough water to make 2 cups and return to the Dutch oven.

Smooth the remaining flour and water in a cup into a paste and stir into the stock mixture. Cook stirring until the gravy thickens and then boils for 1 minute. Stir in the horseradish to make a sauce.

Nutritional Facts:

Serves: 8
Total Calories: 34
Calories from Fat: 0

More Recipes from the The Happy Heart Cookbook Cookbook:
Barbecued Veal
Breaded Veal Cutlets
Veal Scallopine
Veal Cacciatore
Sherried Veal
Petit Sirah-Braised Veal Chops
Veal Marsala
Braised Veal Shoulder
Rolled Veal
Osso Bucco
Wiener Schnitzel