Veal Shoulder with Porcini Mushrooms, Garlic and Rosemary

Veal Shoulder with Porcini Mushrooms, Garlic and Rosemary
Photo by Gary Moss

Ingredients

  • ¼ cup olive oil
  • 3 tablespoons tomato paste
  • ½ teaspoon ground black pepper
  • 2 pounds meaty veal neck bones
  • 1 teaspoon kosher salt
  • ½ cup dry red wine
  • 1 tablespoon fresh rosemary
  • + 7 more ingredients
    • 8 large garlic cloves
    • 4 cups canned low-salt chicken broth
    • 1 tablespoon fresh thyme leaves
    • ½ cup canned tomatoes
    • 1 tablespoon balsamic vinegar
    • 1 3/4-ounce package dried porcini mushrooms
    • 1 5-pound veal shoulder clod roast

Preheat oven to 350°F. 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 (or poke holes in veal and ...

View full recipe at Epicurious

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