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veal shoulder garlic rosemary thyme extra-virgin olive oil kosher salt porcinis potatoes fennel gold potatoes fennel bulb garlic kosher salt extra-virgin olive oil
Viewed: 17 - Published at: 8 years agoIngredients
- 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
Method
- 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.
- 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.
- Difficulty: Intermediate
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Yield: Serves 6
