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Home Pork Boneless Ribs

Veal Shoulder with Porcini Mushrooms Rosemary and Garlic Recipe

Ingredients

How to make it

  • Preheat oven to 350 then grind mushrooms to powder in coffee or spice mill.
  • Coarsely chop garlic, rosemary, thyme, salt and pepper in processor.
  • Set aside 1 tablespoon garlic mixture.
  • Press remainder 1/2 teaspoon at a time into center of veal through openings of string.
  • Coat outside of veal with mushroom powder.
  • Heat oil in heavy large pot over medium high heat then add bones and brown well.
  • Transfer bones to bowl then add veal to pot and brown on all sides about 5 minutes.
  • Add reserved garlic mixture and any remaining mushroom powder to pot around veal and stir.
  • Arrange bones around veal then add broth, wine, tomatoes, tomato paste and vinegar.
  • Bring to boil then cover and place in oven and roast until veal is tender turning 30 minutes.
  • Cook 2 hours covered then uncover and cool 1 hour then discard bones.
  • Refrigerate until cold then cover and keep refrigerated 1 day.
  • Scrape fat from surface of sauce then transfer veal to work surface scraping sauce back into pot.
  • Remove strings then cut veal crosswise into scant 1/2" thick slices.
  • Overlap slices in large baking dish then boil sauce until reduced to 3-1/2 cups about 20 minutes.
  • Season to taste with salt and pepper then spoon sauce over veal.
  • Preheat oven to 350 and bake veal covered until heated about 35 minutes.

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The Cook

chefmeow Garland, TX

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