Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Mar 28, 2011 12:05 PM

Veal Roasts

I was planning on making a veal roast recipe but see it calls for a veal shoulder. Isn't that a fatty cut? I am looking for something more like a beef tenderloin, lean cuts of roast using veal instead. Any suggestions?

  1. Click to Upload a photo (10 MB limit)
  1. I have no problem obtaining veal rib roast at my butcher. Boneless or bone in. I like to do a traditional milk roast. Essentially braising the veal roast, after browning, in milk. Slivered garlic placed in slits in the roast. Brown the roast and remove, sweat chopped shallots and celery, deglaze with white wine, add dijon mustard and bouquet of thyme and bay leaf, add milk and braise covered for 1 1/2 hours.

    5 Replies
    1. re: breadfan

      Sounds great. Am I right about a veal shoulder being fatty?

      1. re: breezey

        I've never really seen a veal shoulder in my area....only breast of veal and veal neck roasts. Veal Breasts are fatty, Veal Neck is not. VBs are cheap, VNs can run up to $5 per pound. Veal Rib Roast, or Rack of Veal, is a whole different quality and generally $10/b wholesale and possibly $20+ retail, depending on your source.

        The only Veal Shoulder cuts I see are 7-Blade... Veal Tenderloins are available...usually about 2-2.5 pounds weight if not mistaken.

        1. re: fourunder

          I just bought a veal shoulder roast today, boneless, 3 lbs. I have no idea what to do with it but it was $2.99 a lb. so I'm going to have to figure that out. I normally cannot afford veal and I love it so, I'm going to search for the best dish I can find. I know shoulder is tough but I'm hoping for something good.

            1. re: Floridagirl

              What did you do with it and how was it?