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Braised Veal Shoulder

This can be made on the stove in a few hours, or on a plata or in a slow cooker for Shabbat lunch.

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  • 1 1/2 pounds veal shoulder (with or without bone), trimmed of visible fat
  • 3 large potatoes, cut into chunks
  • 1 large onion, sliced
  • 3 carrots, sliced
  • 4-6 cloves garlic
  • 2 14 oz cans diced tomatoes
  • 2 tomato cans of water
  • 1 tablespoon cumin
  • 1 tablespoon turmeric
  • 1 teaspoon cinnamon
  • salt to taste
  • 1 cup frozen peas (optional)


Put all ingredients in a 5 quart pot and bring to a boil. Turn down to simmer and leave for two to three hours. Adjust seasonings and serve with couscous or rice.

To make this on a plata for Shabbat, let simmer for one hour and then move to plata right before Shabbat.

To make in a slow cooker, cook on high for four hours and then turn down to low until Shabbat lunch.