Stewed Veal Shoulder with Tender Wheat Risotto

Peel carrots, cut lengthwise into sticks. Score the trimmed veal shoulder parallel to the grain with a narrow kitchen knife and lard with the carrot sticks. Season the veal shoulder with salt, season with pepper, sear in a roasting pan in a little olive oil and rosemary on both sides, then remove repeatedly. Fry whole shallots, celery cubes and perhaps remaining carrot scraps in the drippings. Briefly fry paradeis pulp, extinguish with white wine. Bring to a boil briefly, add veal shoulder repeatedly. Steam in the oven heated to 170 degrees, frequently baste the meat with liquid.

For the tender wheat risotto: remove the skin from the shallots, chop and sauté in olive oil. Add the tender wheat, extinguish with white wine. Gradually add the chicken broth, stirring throughout, gently simmer for about 15 min. Before serving, refine risotto with freshly grated Parmesan cheese and season with salt.

Remove the cooked veal shoulder from the roaster, thicken the gravy with cold butter. Arrange sliced meat with juice and tender wheat risotto on plates, garnish with rosemary.

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