Braised Veal with Gremolata

Braised Veal with Gremolata
Photo by Richard Gerhard Jung


  • 1 tablespoon fresh basil
  • 2 tablespoons fresh flat-leaf parsley
  • 1 cup dry white wine
  • 1 tablespoon olive oil
  • 2 cups water
  • 1 tablespoon potato starch
  • 1 tablespoon fresh lemon zest
  • + 4 more ingredients
    • 1 4 1/2- to 5-pounds boneless veal shoulder roast, rolled and tied by butcher
    • 2 large garlic cloves
    • 2 teaspoons minced garlic
    • 1 ounce dried porcini

Pour boiling water over porcini in a bowl and let stand until softened, 10 to 20 minutes. Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and reserve for p...

View full recipe at Epicurious


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