AuthorThe Ganja MamaCategory, DifficultyBeginner

Fresh veal shoulder is slow cooked in a hearty cannabis-infused ghee sauce. Ragù is usually served over pasta but can also be served with polenta.

Cannabis-Infused Veal Shoulder Ragù

Yields6 Servings
Prep Time30 minsCook Time4 hrsTotal Time4 hrs 30 mins

 1 veal shoulder
 2 -14.5 oz cans chopped tomatoes
 1 -14.5 oz can water
 1 large white onion, diced
 3 cloves garlic, minced
 4 tbsp canna-ghee
 2 tbsp soy sauce
 1 tbsp paprika
 1 tbsp garlic powder
 1 tbsp black pepper, freshly cracked

1

Preheat oven to 200°C/390°F.

2

In a heavy pot with lid, place all of the ingredients in the pot except the veal shoulder, mix together.

3

Place the veal shoulder on top.

4

Cover pot with the lid & place in the oven. Cook for 3-4 hours.

5

Once cooked, the meat should fall off the bone. Remove the bones & slightly shred the veal into smaller pieces.

6

Serve with fresh pasta or polenta.

Ingredients

 1 veal shoulder
 2 -14.5 oz cans chopped tomatoes
 1 -14.5 oz can water
 1 large white onion, diced
 3 cloves garlic, minced
 4 tbsp canna-ghee
 2 tbsp soy sauce
 1 tbsp paprika
 1 tbsp garlic powder
 1 tbsp black pepper, freshly cracked

Directions

1

Preheat oven to 200°C/390°F.

2

In a heavy pot with lid, place all of the ingredients in the pot except the veal shoulder, mix together.

3

Place the veal shoulder on top.

4

Cover pot with the lid & place in the oven. Cook for 3-4 hours.

5

Once cooked, the meat should fall off the bone. Remove the bones & slightly shred the veal into smaller pieces.

6

Serve with fresh pasta or polenta.

Cannabis-Infused Veal Shoulder Ragù

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