Recipe courtesy Tyler Florence
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