Porcini Roasted Veal Shoulder |
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Prep Time: 35 Minutes Cook Time: 190 Minutes |
Ready In: 225 Minutes Servings: 6 |
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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:
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.
3. Pre-heat oven to 350 degrees F.
4. 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.
5. Difficulty: Intermediate
6. Prep Time: 15 minutes
7. Cook Time: 1 hour
8. Yield: Serves 6
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