Braised Veal Shoulder with Root Vegetables
Braised Veal Shoulder with Root Vegetables is a hearty, slow-cooked European dish where tender veal shoulder is simmered until fall-apart soft alongside a medley of root vegetables like carrots, potatoes, and onions. The long, gentle braising process in a flavorful broth allows the meat and vegetables to absorb rich, savory flavors, creating a comforting one-pot meal. This classic preparation is particularly associated with French, Italian, and Central European cuisines, often served as a Sunday family dinner.
🍽️ Nutrition at a glance
This dish is a high-protein, moderate-fat meal with a balanced carbohydrate profile from the vegetables. It provides essential nutrients like iron, zinc, and B vitamins from the veal, along with potassium and fiber from the root vegetables, with a typical serving containing approximately 500-600 calories.
Nutrition breakdown
| Calories | 550 kcal |
| Protein | 42 g |
| Carbs | 25 g |
| Fat | 30 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 650 mg |
| Potassium | 780 mg |
| Iron | 3.5 mg |
| Zinc | 6.2 mg |
| Vitamin B12 | 2.8 mcg |
| Niacin (B3) | 12 mg |
| Phosphorus | 380 mg |
| Selenium | 28 mcg |
| Vitamin B6 | 0.6 mg |
Per 1 serving (350 g) · estimated, varies by recipe
💡 What's interesting
Nutritionally, this dish is a great example of a balanced plate, combining high-quality animal protein with complex carbohydrates and fiber from the vegetables. Culturally, braising is a traditional cooking technique used worldwide to transform tougher, more flavorful cuts of meat into tender, succulent dishes, making it a staple of home cooking and comfort food.
