Veal shoulder with juniper berries is a classic recipe that has its roots in European cooking. This dish tastes delectable and is easy to prepare, making it perfect for a home-cooked meal. The combination of the sweetness of the veal, the earthy and piney flavors of juniper berries, and the richness of the demiglace makes for a complex and layered dish.

Veal shoulder is the ideal cut for this recipe because of its flavor and texture. It is an affordable cut, and when braised, it becomes incredibly tender, juicy, and flavorful. Juniper berries, on the other hand, are small, purple-blue berries with a unique flavor profile. They have a piney note and a slightly sweet flavor that adds both sweetness and complexity to the dish.

To prepare this dish, you will need the following ingredients:

– 2 ½ pounds of veal shoulder
– 2 tbsp. of olive oil
– 3 tbsp. of tomato paste
– 2 onions, chopped
– 3 cloves of garlic, chopped
– 1 cup of red wine
– 1 cup of beef broth
– 1 tbsp. of juniper berries
– Salt and pepper to taste
– Demiglace

Preheat the oven to 350°F. In a heavy-bottomed Dutch oven, heat the olive oil over medium-high heat. Season the veal shoulder with salt and pepper and then add it to the pan, browning all sides. You want to make sure that all of the surfaces are nicely browned, as this will add color and depth to the final dish.

Next, remove the veal shoulder and set it aside. Add the chopped onions to the same pan and sauté them until they are translucent and soft. Then, add the garlic and tomato paste and cook for another two minutes.

Add the red wine and beef broth to the pot, and bring it to a boil. As the liquid warms, add the juniper berries to the pan, and stir everything until the berries have been evenly distributed. Once the liquid has boiled, return the veal shoulder to the pan, cover it with a tight-fitting lid, and place it in the oven.

Allow the veal shoulder to cook for between two and three hours, or until the meat is tender and falls apart. The amount of cooking time will depend on the size of the cut of meat and your oven. Every 30 minutes or so, check the pan to ensure that the braising liquid is still present in sufficient quantities. If needed, add more broth or water to the pan, to ensure that the meat doesn’t dry out.

When the veal shoulder is finished cooking, remove it from the oven, and put it aside. Use a slotted spoon to remove any remaining solids from the pan, leaving only the cooking liquid. Then, add your demiglace to the pan, and simmer until the sauce thickens. You can adjust the seasoning with salt and pepper, and add more juniper berries to enhance the earthy flavor.

To serve, carve the veal shoulder into slices and spoon the sauce over the top. This meat is a perfect complement to mashed potatoes or polenta. Enjoy this dish with a glass of red wine or a hearty ale, and you’re sure to have a fantastic meal that your guests will love.

In conclusion, veal shoulder with juniper berries is a simple, yet elegant dish that is perfect for a special occasion or a comforting family meal. It is easy to prepare, and the flavors of the juniper berries, tomato paste, and demiglace will create a depth of flavor in the braising liquid that will transform the meat into a tender and flavorful dish. Try this recipe tonight, and enjoy the taste of classic European cuisine in your own home!

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