Porcini Roasted Veal Shoulder
- Level: Intermediate
- Yield: Serves 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 503
- Total Fat
- 20
- Saturated Fat
- 4
- Carbohydrates
- 63
- Dietary Fiber
- 14
- Sugar
- 11
- Protein
- 23
- Cholesterol
- 66
- Sodium
- 1297
- Total: 3 hr 45 min
- Prep: 35 min
- Cook: 3 hr 10 min
Ingredients
1 boneless 3-4 pound veal shoulder
4 garlic cloves
3 sprigs of rosemary, leaves
3 sprigs of thyme, leaves
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 ounce dried porcinis
1 recipe Roasted Fennel and Potatoes, recipe follows
Roasted Fennel and Potatoes
3 pounds Yukon gold potatoes, cut into 1-inch pieces
3 pounds fennel bulb, cut into wedges through the root
1 head of garlic, broken into cloves
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Directions
- 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.
- 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
- Pre-heat oven to 350 degrees F.
- 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.