Categories: Sandwiches- Burgers- Wraps

Ingredients

• 1 boneless veal shoulder roast, about 2 lbs.
• 2 tsp. vegetable oil
• 1/4 tsp. ground black pepper
• 1/2 cup teriyaki sauce
• 1/2 cup water
• 1 (1 inch) piece fresh ginger, smashed
• 14 cup canned water chestnuts, drained
• 1 Tbsp. chopped fresh cilantro
• hoisin sauce, optional
• 4 sesame seed buns, toasted
• 1 cup finely shredded romaine lettuce
• 1 cup prepared creamy-style potato salad
• (1/2 lb.)

Directions

1. Heat oven to 325 degrees. Trim and cut veal roast into 3 inch chunks.

2. Heat oil in Dutch oven over medium heat until hot Browne half of veal; remove from Dutch oven. Brown remaining veal and remove. Season with pepper.

3. Add teriyaki sauce, water an ginger to Dutch oven. Return veal to Dutch oven; bring to boil. Cover lightly and cook I treated oven 1 1/2 to 1 3/4 hours or until veal is fork tender.

4. Meanwhile, combine potato salad, water chestnuts and cilantro (or parsley);mix well. Remove cooked veal from cooking liquid; cool slightly. Strain off cooking liquid and skim off fat; set aside.

5. Tri and discard excess fat from cooked veal. Shred veal with 2 forks. Add 1/4 cup reserved cooking liquid. Spread hoisin sauce non buns, if desired. Spoon an equal amount of veal on the bottom half of each bun. Top with potato salad and lettuce top with bun.

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