Name: Slow-Cooked Veal Shoulder with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Veal Shoulder; 1 medium Carrot; 1 small Parsnip; 1 teaspoon Olive Oil; 2 sprigs Rosemary; 2 sprigs Thyme; Salt & Pepper to taste

Slow-Cooked Veal Shoulder with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Veal Shoulder with Roasted Root Vegetables

Enjoy a succulent slow-cooked veal shoulder served alongside tender roasted root vegetables. This comforting dish features a robust, slow-cooked meat paired with lightly caramelized carrots and parsnips, all accentuated with aromatic herbs and a drizzle of olive oil for added richness.

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NUTRITION

Protein

32.5g

Fat

19.8g

Carbs

15.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Veal Shoulder

1 medium Carrot

1 small Parsnip

1 teaspoon Olive Oil

2 sprigs Rosemary

2 sprigs Thyme

Salt & Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F (200°C) for the vegetables.
2
Season the veal shoulder generously with salt, pepper, and roughly chopped rosemary and thyme.
3
Place the veal in a slow cooker with a splash of water or broth. Cook on low for 6-8 hours until tender.
4
Meanwhile, peel and cut the carrot and parsnip into 1-inch pieces. Toss them in olive oil, a pinch of salt and pepper, and a few torn herb leaves.
5
Spread the vegetables out on a baking sheet and roast in the preheated oven for 25-30 minutes until lightly caramelized and tender.
6
Once the veal is done, slice or shred as preferred and serve with the roasted root vegetables on the side.
7
Garnish with additional fresh herbs if desired and enjoy your hearty, balanced meal.