Porcini Roasted Veal Shoulder

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  • Level: Intermediate
  • Total: 3 hr 45 min
  • Prep: 35 min
  • Cook: 3 hr 10 min
  • Yield: Serves 6
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Ingredients

Roasted Fennel and Potatoes

Directions

  1. Preheat oven to 375 degrees. Tie the veal shoulder up into a nice round roast. In a blender, combine porcinis, and blend until you have a powder. Add garlic, rosemary, thyme, salt and pepper and blend again. Drizzle veal with olive oil then rub all over with powder. 
  2. Brown veal roast in a heavy-based skillet over high heat all over - about 2 minutes per side. Using tongs, transfer to the rack of a preheated oven (have a tray below to catch any drippings) and roast for about 2 hours - internal temp should read 125-130 degrees F.

Roasted Fennel and Potatoes

  1. Pre-heat oven to 350 degrees F.
  2. Place a large roasting tray into the oven to heat it up. When hot remove from oven and add a drizzle of olive oil. Toss potatoes, fennel and garlic onto hot sheet tray, season with salt and pepper and place into oven on a lower rack (below the veal roast). Roast for 60 minutes until golden and caramelized.
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