Rose Veal Grillades and Grits

Ingredients

• 3–4 lb. rose veal boneless shoulder
• 1 Tbsp. plus 2 tsp. Cajun spice blend, divided
• Kosher salt and freshly ground black pepper
• 3 cups all-purpose flour, divided
• Vegetable oil, for frying
• 2 cups lard (or more vegetable oil)
• 2 cups finely chopped yellow onion
• 1 cup finely chopped celery
• 1 cup finely chopped poblano or green bell pepper
• ½ cup finely chopped garlic cloves
• 1 qt. chicken stock
• 2 cups fire-roasted crushed canned tomatoes, liquid reserved
• Finely chopped scallions, for garnish
• 1 cup old-fashioned grits
• 1 cup heavy cream
• 8 Tbsp. unsalted butter, cut into ½-in. pieces
• Kosher salt and freshly ground black pepper

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