Roasted Veal Shoulder with Peach or Cherry Sauce

Slowly roasted veal is succulent and juicy. This particular recipe uses the bone-in veal shoulder for extra flavor, and if you wish, the extra bonus of veal marrow. The peach sauce is delicious most of the year, and the cherry sauce is particularly good for a Passover seder menu. I've adapted this recipe from one for pork shoulder, as demonstrated on "America's Test Kitchen."

Veal Roast

Peach Sauce

Cherry Sauce

With a sharp knife, cut slits 1-inch apart in a crosshatch pattern in the fat part of the roast, but don't cut into the meat. Combine the salt and brown sugar, and rub this mixture over the entire roast and into the slits. Wrap the roast tightly in a double layer of plastic wrap, put into a bowl or roasting pan, and refrigerate for 12-24 hours.

Adjust the oven rack to the lowest position, and preheat to 325 °F. Unwrap the roast, brush off any excess salt, season with pepper. Place the roast on a nonstick-cooking-spray-coated rack in a large roasting pan. Add 1 quart of water to the bottom of the pan. Roast, basting twice, on the lowest rack, until the internal temperature of the meat is 190 °F., about 5-6 hours.

Transfer the roast to a carving board, tent with foil, and let it rest for up to an hour. Transfer the liquid left in the roasting pan to a fat separator, and let it stand for 5 minutes. Reserve 1/4 cup of the defatted juices.

For the sauce (either peach or cherry): bring the fruit, wine(s), sugar, 1/4 cup vinegar, defatted juices to a simmer in a small saucepan. Cook, stirring occasionally, until the liquid is reduced to about 1 1/2 cups (about 30-40 minutes). Stir in remaining vinegar, and for the peach sauce, the thyme and mustard. Cover and keep warm.

Using a boning knife, cut around the bone and pull it free from the roast. Using a serrated knife, slice the roast. Serve with the sauce passed separately.

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