Braised Veal with Gremolata Recipe

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Ingredients:

Serving

2 cups boiling water
1 oz dried porcini
1 (4 1/2- to 5-lb) boneless veal shoulder roast, rolled and tied by butcher
2 large garlic cloves, cut lengthwise into 20 thin slices
1 tbsp olive oil
1 cup dry white wine
1 tbsp potato starch dissolved in 1 1/2 tbsp cold water
2 tbsp finely chopped fresh flat-leaf parsley
1 tbsp finely chopped fresh basil
1 tbsp finely grated fresh lemon zest
2 tsp minced garlic
accompaniment: porcini matzo polenta wedges

Directions:

Pour boiling water over porcini in a bowl and let stand until softened, 10 to 20 minutes. Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and reserve for polenta.
Pat veal dry and cut 20 (1 1/2-inch-deep) slits all over with a thin-bladed knife. Stuff each slit with a slice of garlic, then season veal with salt and pepper.
Heat oil in a 4- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown veal on all sides, about 10 minutes. Add wine and deglaze pot by boiling over high heat (keep veal in pot), stirring and scraping up brown bits, until wine is reduced by half, about 5 minutes. Stir in porcini-soaking liquid and bring to a simmer. Simmer gently, covered, turning veal every 30 minutes, until meat is tender, about 2 hours. Transfer veal to a cutting board and cool completely.
Skim any fat and froth from surface of pan juices, then boil until reduced to about 2 cups. Pour through a very fine sieve into a saucepan and bring to a simmer. Stir dissolved potato starch, then whisk into pan juices. Simmer sauce until slightly thickened.
Make gremolata: Stir together gremolata ingredients.
Stir half of gremolata into sauce and season with salt and pepper. Chill remaining gremolata, covered.
Heat and serve veal: Preheat oven to 350°F.
Remove strings from veal and cut meat across the grain into 1/4-inch-thick slices. Overlap slices in a 13- by 9-inch ceramic or glass baking dish and pour sauce over meat. Cover dish with foil and heat in middle of oven 30 minutes.
Sprinkle with remaining gremolata.
Cooks' notes ·Veal (cooled on cutting board but not sliced) can be made 1 day ahead and chilled, covered. Slice meat while still cold and reheat in sauce. ·Sauce can be made 1 day ahead, then cooled completely before being chilled, covered.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	543.47 Kcal (2275 kJ)
Calories from fat	113.65 Kcal
		% Daily Value*
Total Fat	12.63g	19%
Cholesterol	313.67mg	105%
Sodium	329.6mg	14%
Potassium	1325.02mg	28%
Total Carbs	13.38g	4%
Sugars	0.42g	2%
Dietary Fiber	1.44g	6%
Protein	80.48g	161%
Vitamin C	2.4mg	4%
Iron	3.9mg	22%
Calcium	100.6mg	10%

Amount Per 100 g
Calories	106.72 Kcal (447 kJ)
Calories from fat	22.32 Kcal
		% Daily Value*
Total Fat	2.48g	19%
Cholesterol	61.59mg	105%
Sodium	64.72mg	14%
Potassium	260.19mg	28%
Total Carbs	2.63g	4%
Sugars	0.08g	2%
Dietary Fiber	0.28g	6%
Protein	15.8g	161%
Vitamin C	0.5mg	4%
Iron	0.8mg	22%
Calcium	19.8mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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