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Veal Pot Roast with Butternut Squash Risotto



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8 lb. Veal Chuck, Outside Shoulder, Boneless (IMPS/NAMP 310)
2-1/2 tbsp. cracked black pepper, divided
1 tbsp. + 1 tsp. kosher salt, divided
3/4 cup + 2 tbsp. olive oil, divided
6 cups chopped celery, about 1-1/2 lb.
5 cups chopped onion, about 1-1/2 lb.
2-3/4 cups chopped carrot, about 12 oz.
3/4 cups chopped garlic, about 4-1/2 oz.
1-1/2 cups chopped shallots, about 9 oz.
4-1/2 cups chopped tomatoes, about 1-1/2 lb.
1/4 cup whole black peppercorns
6 ea. bay leaves
2 cups dry red wine
3 qt. chicken stock
3 cups demi-glace
6 tbsp. cornstarch
2/3 cup water
1 oz. chopped fresh rosemary
4 tbsp. minced garlic, about 1-1/2 oz.
1-1/2 oz. minced shallots
3-1/2 cups Arborio rice, about 1-1/2 lb.
14 cups chicken stock, simmering
6 cups diced butternut squash, about 1-1/2 lb.
14 cups diced portobello mushrooms, about 1-1/2 lb.
6 tbsp. butter, about 3 oz.
1-1/3 cups grated Parmesan cheese, about 6 oz.
1 cup julienned fresh basil, about 1-1/2 oz.
Italian parsley sprig, for garnish


  1. 1
    Season veal with cracked 1-1/2 tablespoons pepper and 1 tablespoon salt. Brown on all sides in 3/4 cup oil over medium heat. Remove from pan.
  2. 2
    Sauté chopped celery, onion, carrot, garlic and shallots in drippings over medium heat 10 minutes or until vegetables are caramelized. Add tomatoes, peppercorns and bay leaves; cook 2 minutes. Deglaze pan with wine; reduce almost completely.
  3. 3
    Place veal on top of vegetables. Add stock and demi-glace; bring to a boil. Cover pan with aluminum foil. Braise in 350°F oven 2 hours or until veal is very tender.
  4. 4
    Remove veal from pan; let cool. Break into 1-1/2-oz pieces. Place in large sauté pan.
  5. 5
    Strain cooking liquid into saucepan, discarding solids. Thicken liquid to sauce consistency with cornstarch/water slurry, skimming fat and foam from surface. Add rosemary; let steep 10 minutes. Strain sauce. Pour over veal. Refrigerate.
  6. 6
    For Butternut Squash Risotto: Sauté minced garlic and shallots in 2 tablespoons oil in large saucepan over medium-high heat until tender. Add rice; cook and stir until coated. Add simmering stock, 1/4 at a time, cooking over low heat and stirring constantly after each addition until stock is almost absorbed. Cook until rice is al dente and consistency is creamy.
  7. 7
    Meanwhile, in second saucepan, sauté squash and mushrooms in butter over medium heat until vegetables start to soften.
  8. 8
    When rice is tender, stir in squash mixture, cheese, julienned basil, 1 tablespoon pepper and 1 teaspon salt.
  9. 9
    Bring 3 ounces veal and 1 cup sauce to a simmer. Plate 1-1/4 cup risotto. Spoon veal and sauce over risotto. Garnish with parsley sprig.


Chef Kent Rathbun, Abacus Restaurant, Dallas, Texas

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cuisines North & South American
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