Veal Roasted with Shallots, Fennel and Vin Santo

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. 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. 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. 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