Recipe: Braised veal shoulder

31. July 2019

The fact that you can find an excellent cuisine here in Tyrol is known far beyond the borders of the country. The restaurant Le Treize shows how well you can eat in Tyrol. Armin Leitgeb and Mario Marcati have brought international top gastronomy to Seefeld. The name of restaurant translates to “The Thirteen”, and is therefore named after a lucky number. That is no coincidence since it is located in the Casino Seefeld. And those who get to enjoy the excellent restaurant may truly call themselves lucky!

Le Treize also regularly organises cooking courses. Gourmet chef Armin Leitgeb reveals his tips and tricks. The last two courses focused on the correct preparation of meat and asparagus. The participants enjoyed a first-class wine accompaniment and at the end the best Kaiserschmarrn in Tyrol!

Le Treize shared their recipe for braised veal shoulder with asparagus in foil, mashed potatoes and mushrooms with us.

Ingredients for 6 portions:

  • 3 veal shoulders (leaf)
  • 1 carrot
  • 1/2 celery
  • 1 leek
  • 2 onions
  • 5 cloves garlic
  • 3 tbsp tomato paste
  • 0,5 l red wine & white wine
  • 2 l veal stock
  • rosemary, thyme, bay leaf, juniper bait, peppercorns & allspice
For the side dishes:
  • 12 asparagus spears
  • 1 kg potatoes
  • 3 tbsp cream fraiche
  • 100 g butter
  • coarse sea salt, chives & nutmeg
  • 1 kg mushrooms of your choice
  • chopped parsley & fresh marjoram


  1. Clean the shoulder blades, season with salt and pepper and fry on all sides in a casserole. Remove from the pot again. Add the root vegetables that have been cut into coarse cubes and brown. Add the tomato paste and deglaze twice with the wines – reduce – deglaze – reduce. Add the herbs, spices, and the stock. Place the shoulder blades in the mixture and slowly simmer for about 2 hours.
  2. Peel the asparagus, season with salt and some sugar and place on aluminium foil. Add a little butter and form the foil into a bag. Cook the asparagus in the foil on the grill.
  3. Peel the potatoes, cut them into pieces and boil them in salted water. Peel and place in a bowl. Add cream fraiche, butter & sea salt and crush with a whisk. Add nutmeg & chives.
  4. Wash the mushrooms, cut them into pieces and fry them in a pan. Season and refine with the chopped parsley.
  5. When the shoulder blades are soft, take them out and reduce the sauce as desired and season if necessary. Pour the sauce over the shoulder blades and let it simmer.



Place 2 asparagus stalks on a flat plate. Cut two thick slices from the shoulder blade and arrange.
Add the potato mash and the mushrooms. Pour in plenty of sauce and finish with the fresh marjoram.

Enjoy your meal!

More recipes:

Chicken broth with “Schöberl”

Kirchen: All recipes

Further links:

Le Treize – Alpine Cuisine

Fotos: enjoy-seefeld.com, Dominik Stachl

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