Veal Shoulder Braised with Fall Vegetables
- Heat the oil in a large, deep pan over medium-high and brown the veal shoulder on all sides. Transfer the meat onto a plate.
- Add the pancetta and garlic to the pan, and sauté for 2 minutes or until the pancetta is crisp. Add the chicken stock and pizza sauce. Return the meat to the pan and reduce the heat to low.
- Cover and continue cooking for about 2 hours or until the meat is tender. Then bring to a boil, add the vegetables, and turn the heat back down to low.
- Cook for another 15 minutes or until the vegetables are tender, but still firm. Garnish with sour cream and fresh basil. Serve with Olive Bread from our Les Trois Moulins line.