Veal Roasted with Shallots, Fennel and Vin Santo

Veal Roasted with Shallots, Fennel and Vin Santo
Photo by Brian Leatart

Ingredients

  • 7 ½ cups fresh fennel
  • 1 500-ml bottle Vin Santo
  • ½ teaspoon ground white pepper
  • 1 tablespoon dried thyme
  • 2 pounds shallots
  • 1 3 1/4-pound boneless veal shoulder roast
  • 4 tablespoons olive oil
  • + 2 more ingredients
    • 1 tablespoon fresh thyme
    • 1 tablespoon coarse kosher salt

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 ...

View full recipe at Epicurious

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