Veal Cacciatore

Veal Cacciatore
Photo by Romulo Yanes

Ingredients

  • 1 (5-to 6-pound) boneless veal shoulder roast
  • 1 (28-ounce) can whole tomatoes in juice
  • 2 medium onions
  • 1/3 cup small brine-cured black olives such as Niçoise
  • 1 1/2 (6-inch) rosemary sprigs
  • polenta
  • 1/3 cup broken dried porcini
  • + 7 more ingredients
    • ¼ pound sliced pancetta
    • 2 celery ribs
    • 2/3 cup dry white wine
    • 2 Turkish bay leaves or 1 California
    • 2 medium carrots
    • ¼ cup olive oil
    • 3 cloves garlic

Preheat oven to 325°F with rack in middle. Bring wine to a simmer in a small saucepan. Stir in porcini and remove from heat. Pat veal dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat 2 tablespoons oil in a wide 6-to 8-quart heavy pot over medium-high heat until it shimmers, the...

View full recipe at Epicurious

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