A delicious mushroom dish for any occasion!
Season shoulder with salt, rub with pepper and fry in the frying pan with a little oil all around. Remove meat from frying pan and pour off fat, sauté vegetables briefly in the same frying pan.
Vegetables in ovenproof cooking vessel form, put meat on top. Add soy, butter, white wine and rosemary. Cover the dish and cook in a preheated oven at 220 degrees for one hour, depending on the size of the piece of meat, then reduce the temperature to about 130 degrees and continue cooking for thirty minutes, then reduce to about 90 degrees to keep warm and keep in the oven until ready to serve.
Later there are various ways to finish the roast: You can serve it tel-quel with the jus and possibly roast potatoes and a vegetable. You can also strain the juice, reduce it by a third and add a little cream, bring it to a boil, whisk it well, add finely chopped mushrooms and serve it with pasta. Or, instead of mushrooms, add diced peeled peppers and saffron and serve the veal shoulder with long grain rice.
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