Remove the tendons from the veal shoulder, oil it and season with salt, pepper and paprika powder.
Brown the meat on all sides in hot oil in a frying pan and place in an oven preheated to 180 degrees.
After about 45 minutes, add some veal stock, reduce the temperature to 160 degrees, add the roasted vegetables and herbs and roast for another 45 minutes.
During the roasting process, baste the veal shoulder alternately with white wine and veal stock, turning the meat from time to time. When cooked, wrap the meat in aluminium foil and keep warm.
Allow the meat-vegetable sauce to boil down for about 15 minutes, season to taste and thicken with a little cornflour if necessary.
WILD GARLIC RISOTTO
Carefully peel the asparagus from the head and cut off the ends.
Bring plenty of salted water to the boil, add butter, sugar, white wine and salt.
Put the asparagus in and cook for 15 to 18 minutes, depending on their size.
Sauté the diced onions in butter and olive oil, add the rice and sauté until translucent. Deglaze with the white wine and reduce. Gradually pour in boiling stock and cook, stirring constantly, for 15-18 minutes until al dente.
Add the wild garlic strips just before the end of the cooking time. Remove from the heat, add cold butter and grated Parmesan cheese.
Season to taste with salt and pepper.
Place the risotto in the centre of the plate and surround each with 80 g of cooked spring vegetables tossed in butter. Slice the glazed veal shoulder, place on the risotto and serve garnished with veal sauce and wild garlic pesto.