Veal Shoulder Joint

This weekend, we hosted our first dinner since boarding HMS Dukan. And it was plain sailing, even though it was a PP day. We had decided not to mention the D-word (Dukan or Diet), and our guest was none the wiser (or very discrete and polite).

So the starter was a Cake au Saumon (but without the leeks from the original recipe). Followed by a veal shoulder joint. We were going to cok poussins, but upon finding this rare treat, we changed our mind.

After much maternal advice-taking and googling, I decided to cook it in a casserole with a tight-fitting lid (a Le Creuset Doufeu if you must know) on the hob.

First, rub the veal with salt, pepper, fresh thyme and some cut garlic. Then lightly oil the casserole, and brown the veal on all sides. Remove the meat and pour in 3 tbsp white wine (since the alcohol burns off, it's allowed). Put the meat back in, along with a couple of peeled shallots, unpeeled garlic cloves, thyme sprigs and enough stock to cover the bottom of the pan, but not so much that the meat will boil instead of roasting.

Cook for 45 min on low-medium heat (a nice simmer is perfect), then BEFORE it's cooked through, remove the meat and slice (not too thinly). Add 1-2 tbsps cornflour mixed with cold water to the pan, mix and return the meat to the pan to finish cooking. Et voila!

We offered our guest pasta to go with it, but I imagine steamed vegetables would be just as nice.