Three Versions Shredded Veal Canapés

Ingredients

Braised veal shoulder roast

• 900 g (approximately 2 lb) Quebec Veal shoulder roast cut in large pieces
• Salt and pepper to taste
• 15 ml (1 tbsp) olive oil
• 1 onion sliced
• 375 ml (1 1/2 cup) veal stock
• 125 ml (1/2 cup) white wine
• 2 garlic cloves, crushed
• 2 stems of fresh thyme

Veal stuffed mushrooms

For 24 stuffed mushrooms

• 1/3 of the recipe of braised veal shoulder roast
• 60 ml (1/4 cup) braised veal shoulder roast broth
• 60 ml (1/4 cup) grated Parmesan
• 45 ml (3 tbsp) panko breadcrumbs
• 24 large mushrooms
• 15 ml (1 tbsp) butter
• 1/2 leek sliced

Braised veal croutons with old cheddar

For 24 croutons

• 1/3 of the recipe of braised veal shoulder roast
• 1 bread baguette cut into 24 slices
• 15 ml (1 tbsp) olive oil
• Salt and pepper to taste
• 180 ml (3/4 cup) onion confit
• 200 g (approximately 1/2 lb) old cheddar cut into 24 slices

Shredded veal lettuce rolls

For 24 bites

• 1/3 of the recipe of braised veal shoulder roast
• 125 ml (1/2 cup) hoisin sauce
• 60 ml (1/4 cup) braised veal shoulder roast broth
• 15 ml (1 tbsp) honey
• 24 leaves of Boston lettuce
• 15 ml (1 tbsp) sesame seeds roasted

Preparation

Braised veal shoulder roast

1. Preheat oven to 160°C (320°F).
2. Season the Veal roast with salt and pepper.
3. In a large frying pan, heat olive oil on medium. Sear the blade roast for 2 to 3 minutes on all sides.
4. Transfer the roast to a baking dish. Add onion, veal stock, white wine, garlic and thyme. Cover and simmer for 2 hours 30 minutes to 3 hours, until the meat gives away easily with a fork.
5. Filter the broth contained in the roasting pan with a sieve. Reserve the veal and broth for the next recipes.

Veal stuffed mushrooms

Preparation: 20 minutes
Cooking: 34 minutes

1. Preheat oven to 180°C (350°F).
2. In a bowl, combine parmesan with breadcrumbs. Set aside.
3. Chop the braised veal shoulder roast. Remove the stems from the mushrooms and chop them finely.
4. In a frying pan, melt the butter over medium heat. Cook the chopped mushrooms stems for 4 to 5 minutes.
5. Add leek and continue cooking for 5 to 7 minutes.
6. Add veal and broth. Stir.
7. Stuff the mushrooms with the veal preparation. Garnish with Parmesan cheese.
8. Place the mushrooms on a baking sheet covered with parchment paper. Cook in the oven for 25 to 30 minutes.

Braised veal croutons with old cheddar

Preparation: 15 minutes
Cooking: 10 minutes

1. Preheat oven to 190°C (375°F).
2. Cut the braised veal shoulder roast in small pieces.
3. Place the slices of bread on a baking sheet covered with parchment paper. Drizzle with olive oil. Season with salt and pepper. Cook in the oven for 8 to 10 minutes, returning the slices halfway through the cooking time.
4. Garnish the croutons with onion confit, veal pieces and cheddar. Continue cooking in the oven for 2 minutes.

Shredded veal lettuce rolls

Preparation: 15 minutes
Cooking: 8 minutes

1. Shred the braised veal shoulder roast.
2. In a frying pan, combine hoisin sauce with the shredded veal, broth and honey. Simmer for 8 to 10 minutes over low heat.
3. Garnish the lettuce leaves with the veal preparation and sesame seeds. Gently roll the lettuce leaves when serving.

Photo credit: Pratico-Pratiques