- Serves 6.
- 2 Tablespoons butter
- 1 veal shoulder roast, boned, rolled, and tied
- 1 (8-oz.) package sliced mushrooms
- 2 dozen small baby carrots
- 2 Tablespoons fresh dill, or 2 teaspoons dried dill weed
- 1/8 teaspoon freshly ground pepper
- 1 teaspoon salt
- 1/4 cup lemon juice
- 1/2 cup dry white wine or beef broth
- 3 Tablespoons cornstarch
- 1/3 cup whipping cream
- Lemon zest
Melt butter in a large nonstick skillet over medium-high heat. Add veal and sear on all sides. Place in a slow cooker (4-quart or larger). Scatter mushrooms and carrots around roast and sprinkle with dill, salt, and pepper. Pour in lemon juice and wine or broth. Cover and cook at low setting until veal is very tender. This will take 7 to 9 hours. About half an hour before serving, remove roast and vegetables and cover with foil to keep warm. Mix cornstarch and cream (or you can use non-fat half-and-half), and blend liquid into cooker. Increase heat to high setting, cover, and cook, lifting lid and stirring 2 or 3 times, until sauce is thickened. This will take approximately 15 to 18 minutes. Remove string from veal and transfer to a platter. Slice across the grain. Arrange vegetables around roast. Pour sauce over meat and serve. Sprinkle with lemon zest.