Veal Roasted with Shallots, Fennel and Vin Santo
A luxurious veal shoulder roast seasoned with herbs and cooked with sweet shallots, fennel, and Vin Santo wine. This elegant Italian-inspired dish combines tender meat with aromatic vegetables in a flavorful wine sauce.
Ingredients
- •1 tablespoon coarse kosher salt
- •1 tablespoon dried thyme
- •½ teaspoon ground white pepper
- •4 tablespoons olive oil
- •1 piece boneless veal shoulder roast
- •2 pounds shallots
- •7½ cups fresh fennel
- •500 ml Vin Santo
- •1 tablespoon fresh thyme
Cooking Instructions
- 1.
Preheat oven to 375°F. Mix salt, dried thyme, and white pepper in small bowl. Rub 1 tablespoon oil over roast. Rub salt mixture over roast. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add meat and cook until golden brown on all sides, about 5 minutes. Transfer roast to plate.
15 min
- 2.
Add remaining 1 tablespoon oil, shallots, and fennel to same pot. Sauté until vegetables are golden brown, stirring frequently and scraping up browned bits, about 12 minutes. Add Vin Santo; boil 3 minutes. Return veal to pot, nestling into vegetables, and top with some of vegetables. Cover; roast until instant-read thermometer inserted into center of veal registers 165°F, about 1 hour 15 minutes.
90 min
- 3.
Transfer veal to platter. Mix fresh thyme into vegetables. Season cooking liquid with salt and pepper. Spoon vegetables and cooking liquid around roast.
5 min
