Recipes

  Ingredients

• 3-pound boneless veal shoulder roast, tied with twine
• 3 garlic cloves, 1 minced and 2 peeled
• 1 Tbsp chopped fresh thyme
• 1 Tbsp chopped fresh rosemary
• Salt and pepper, to taste
• 2 Tbsp neutral oil
• 1 large carrot, roughly chopped
• 1 large celery rib, roughly chopped
• 1 large shallot, roughly chopped
• 2 tablespoons olive oil
• 2/3 cup dry white wine
• Citarella Sautéed Mushrooms, to serve

Instructions

1. Preheat the oven to 400°F. In a small bowl, combine herbs, minced garlic, and salt and pepper.
2. Preheat an enameled cast-iron pan or Dutch oven over medium-high heat with neutral oil. Sear veal roast on all sides to develop a golden-brown crust. Rub with herb and garlic mixture and place back in pan.
3. Add chopped celery, carrot, shallot, and remaining garlic around the veal. Season everything with olive oil, salt, and pepper.
4. Cover the veal, and roast in the oven for roughly 1 ½ hours until the roast temps at 140° F.
5. Remove the roast from the pot and allow to rest for 10 minutes.
6. Meanwhile place pot with veggies and veal drippings on the stove over medium-high heat, add wine and simmer until liquid has reduced slightly, about 4-5 minutes. Strain the sauce, and season with salt and pepper.
7. Carve the veal and serve with Citarella sautéed mushrooms and white wine pan sauce.