Raspberry-Tarragon Veal Shoulder Roast with Shallot Confit

Raspberry-Tarragon Veal Shoulder Roast with Shallot Confit
  • 4 servings
  • 0:20 Preparation
  • 1:10 Cooking
  • 1:30 Total Time


Add all
  • 3 lb
    (1,3 kg)

    boneless seasoned veal shoulder roast

  • 2 Tbsp.
    (30 mL)

    olive oil

  • jam

  • 2 cups
    (500 mL)

    raspberries, thawed

  • 1/2 cup
    (125 mL)

    organic white sugar

  • 1 pinch


  • 2

    sprigs of tarragon

  • 2 tsp.
    (10 mL)

    cornstarch, mixed with 1 tablespoon (15 ml) cold water

  • 1 Tbsp.
    (15 mL)

    minced tarragon

  • shallot confit:

  • 24

    shallots, peeled

  • 1 cup
    (250 mL)

    olive oil

  • sauce:

  • 4 Tbsp.
    (60 mL)

    raspberry liqueur

  • 1/2 cup
    (125 mL)

    35% cream

  • 2 cups
    (500 mL)

    veal stock

  • 3 Tbsp.
    (45 mL)

    cold butter

  • Salt and freshly ground pepper


Preheat oven to 350°F (180°C).

In a pan over low heat, cook raspberries, sugar, salt and tarragon for 20 minutes or so. Remove tarragon sprigs, add cornstarch and stir until mixture thickens. Remove from heat. Stir in minced tarragon. Set aside.

In a large bowl, toss shallots with oil to cover and set aside.

In an oiled ovenproof skillet, brown roast on all sides and slather with jam. Put shallots with their oil around the meat and roast for 45 minutes or to desired degree of doneness.

Remove meat and shallots and set aside. Skim the fat off and cook pan juices over high heat. Deglaze with raspberry liqueur and stir in cream and veal stock.

Strain through a chinois (fine-meshed sieve) and cook until reduced by half. Vigorously whisk in butter and season to taste.

Slice roast and serve with sauce and shallots.

Source: Académie Culinaire

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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