Blanquette-Style Veal Shoulder Roast

Name: Blanquette-Style Veal Shoulder Roast
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 8 servings
Cuisine: French
Ingredients: 2 tbsp All-Purpose Flour; 1 lb Baby Potatoes; 4 bunch Carrot; 0.25 tsp Dried Thyme; 2 whole Eggs; 10 oz Green Peas; 0.5 lb Mushrooms; 4 lb Seasoned Pork Shoulder Roast; 0.5 lb White Onion

Dinner 🍽️Lunch 🥪 French 🇫🇷 High-Protein 💪Sugar-Free Comfort-Food Clean Eating

Blanquette-Style Veal Shoulder Roast features succulent veal simmered gently until tender with carrots, potatoes, pearl onions, mushrooms, and peas. A velvety, lightly thickened sauce enriched with egg yolks gives the dish a refined, comforting finish, perfect for a cozy dinner or a special Sunday meal with family.

Prep1 hr
Cook1 hr 30 mins
Serves8
DifficultyMedium

1

In an 8-quart Dutch oven over medium-high heat, brown the roast on all sides. Add the thyme and 2 cups of water. Bring to a boil, then lower the heat to low, cover, and simmer for 30 minutes.
2

Add the carrots, potatoes, and onions to the pot. Cover and simmer for 30 minutes. Add the mushrooms. Cover and simmer for 15 minutes, or until the vegetables and veal are tender. Remove the roast and vegetables and keep warm.
3

In a cup, mix the flour and 2 tablespoons water until smooth with no lumps. Gradually stir this into the liquid in the Dutch oven. Cook, stirring constantly, until the gravy is slightly thickened. Stir in the peas and heat through.
4

In a small bowl, beat the egg yolks. Stir in a little hot gravy. Slowly pour the egg yolk mixture back into the gravy, whisking until thickened. Do not boil. To serve, pour some gravy over the veal and vegetables. Serve the remaining gravy in a gravy boat.