Veal shoulder
Beef shoulder cut with connective tissue that softens during braising.
What it offers and why to use it
Trim thick membranes and cut as directed. Brown before braising and finish over gentle heat; check tenderness rather than only the clock.
Meaty flavour; texture depends on the cut and cooking time.
From shopping to cooking
Choose
Ask for the exact cut prepared as the recipe specifies. Check freshness, use-by date and absence of added marinade.
Store
Keep refrigerated at 0–4°C, separate from ready-to-eat food, and follow the use-by date. Freeze before that date if not cooking it.
Prepare
Braised dishes, stews and meat in sauce.
How to make the most of it
Good pairings
Onion, garlic, herbs, potatoes and vegetables.
How to substitute it
A different cut can require different timing and contain more or less fat; adjust doneness rather than swapping blindly.
Recipes with veal shoulder
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