Braised Veal Shoulder with Spring Vegetables
At Edi & The Wolf, chefs Eduard Frauneder and Wolfgang Ban serve goat-cheese-stuffed veal in individual-size portions. Prepared as a whole roast, as in the recipe here, it's a great way to feed a group. To give the braising liquid an even richer flavor, substitute 1 cup of veal demiglace for 1 cup of the beef stock.
Recipe by Food & Wine May 2011