Ingredients

This recipe by Michelle Karr was the 1999 grand prize winner in the "Veal. Eat smart. Eat well." recipe contest for culinary students across the country.

1 boneless veal shoulder roast, about 2 pounds
2 teaspoons vegetable oil
1/4 teaspoon pepper
1/2 cup teriyaki sauce
1/2 cup water
1-inch piece fresh ginger, smashed
1 cup prepared creamy-style potato salad (about 1/2 pound)
1/4 cup canned water chestnuts, drained
1 tablespoon chopped fresh cilantro or parsley
Hoisin sauce (optional)
4 sesame seed buns, toasted
1 cup finely shredded romaine lettuce

Directions

Heat oven to 325 degrees. Trim and cut veal roast into 3-inch chunks. Heat oil in Dutch oven over medium heat until hot. Brown half of veal; remove from Dutch oven. Brown remaining veal and remove. Season with pepper.

Add teriyaki sauce, water and ginger. Return veal to Dutch oven; bring to boil. Cover tightly and cook in 325-degree oven 11/2 to 13/4 hours or until veal is fork-tender.

Meanwhile, combine potato salad, water chestnuts and cilantro; mix well.

Remove cooked veal from cooking liquid; cool slightly. Strain off cooking liquid and skim off fat; set aside. Trim and discard excess fat from cooked veal. Shred veal with 2 forks. Add 1/4 cup reserved cooking liquid.

Spread hoisin sauce on buns, if desired. Spoon an equal amount of veal on the bottom half of each bun. Top with potato salad and lettuce, and the other half of the bun. Makes 4 servings.