Baked Shoulder of Veal

By Daniel Rogov

1 1/2 Tbsp. each olive oil and chicken fat
1 1/2 kilos veal shoulder
2 carrots, sliced
1 large onion, sliced
10 - 12 sprigs celery, diced
1 cup white wine
1 cup chicken stock
4 bay leaves
salt and pepper to taste

In a heavy skillet heat the olive oil and margarine and in this fry the veal until browned all over.

In a baking dish place the carrots, onions and celery and over these lay the veal. Cover with aluminum foil and bake in an oven that has been preheated to 180 degrees Celsius (350 Fahrenheit) for 1 - 1 1/2 hours. After the first 1/2 hour uncover and baste with some of the wine. Cover again and continue to baste periodically until half a cup of the wine has been used. Test the meat to see if it is cooked and when done remove and keep warm.

Transfer the gravy to the skillet in which the veal was browned, pour in the remainder of the wine and cook until the wine is near- ly evaporated. Add the stock, bay leaves and salt and pepper and cook over a low flame for about 1/2 hour, adding stock if necessary. Correct the seasoning, remove from the heat and strain. To serve, slice the shoulder and pour over the gravy.

(Serves 4 - 6)

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.