Preheat oven to 350 degrees F.
Set a heavy-based pot with fitting lid or Dutch oven over medium-high heat.¬†¬† Add a 3-count of olive oil.¬† Season veal with plenty of salt and pepper then brown all over in pot so the shoulder has a nice crust.¬† Add garlic, thyme and mushrooms then pour in milk and stir in honey.¬† Cover and roast in the oven for 3 hours until the veal is fork tender.
Once cooked, remove meat from pot and set aside.¬† Pour braising liquid along with mushrooms and garlic into a blender and puree until slightly thickened and silky smooth.¬† Add plenty of freshly ground black pepper and pour back over meat.¬† Serve with Buttered Turnips.
Peel and quarter turnips.¬† Set out on a roasting tray and drizzle with olive oil.¬† Season with salt and roast for 25 -30 minutes until just tender.¬† Remove from oven and toss in a large mixing bowl with butter and parsley so they are evenly coated and glossy.¬† Season with salt.
Edited: August 4th, 2009