Braised Veal with Gremolata

Name: Braised Veal with Gremolata
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 6
Cuisine: Global
Ingredients: 28 grams dried porcini; 237 milliliters dry white wine; 1 Tbsp finely chopped fresh basil; 2 Tbsps finely chopped fresh flat-leaf parsley; 2 teaspoons minced garlic; 2 larges garlic cloves, cut lengthwise into 20 thin slices; 1 Tbsp finely grated fresh lemon zest; 6 servings Accompaniment: porcini matzo polenta wedges; 1 Tbsp olive oil; 2 kilograms boneless veal shoulder roast, rolled and tied by butcher; 1 Tbsp potato starch dissolved in 1 1/2 tablespoons cold water; 473 milliliters boiling water

Braised Veal with Gremolata might be just the main course you are searching for. This dairy free recipe serves 6. One portion of this dish contains roughly 98g of protein, 24g of fat, and a total of 690 calories. Head to the store and pick up accompaniment: porcini matzo polenta wedges, wine, basil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 25 hours.

Instructions

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.

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Water

Equipment you will use

Bowl

Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and reserve for polenta.

Ingredients you will need

Polenta

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Paper Towels

Sieve

Bowl

Pat veal dry and cut 20 (1 1/2-inch-deep) slits all over with a thin-bladed knife. Stuff each slit with a slice of garlic, then season veal with salt and pepper.

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Salt And Pepper

Garlic

Veal

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Knife

Heat oil in a 4- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown veal on all sides, about 10 minutes.

Ingredients you will need

Veal

Cooking Oil

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Pot

Add wine and deglaze pot by boiling over high heat (keep veal in pot), stirring and scraping up brown bits, until wine is reduced by half, about 5 minutes. Stir in porcini-soaking liquid and bring to a simmer. Simmer gently, covered, turning veal every 30 minutes, until meat is tender, about 2 hours.

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Meat

Veal

Wine

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Pot

Transfer veal to a cutting board and cool completely.

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Veal

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Cutting Board

Skim any fat and froth from surface of pan juices, then boil until reduced to about 2 cups.

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Frying Pan

Pour through a very fine sieve into a saucepan and bring to a simmer. Stir dissolved potato starch, then whisk into pan juices. Simmer sauce until slightly thickened.

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Potato Starch

Sauce

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Sauce Pan

Sieve

Whisk

Frying Pan

Stir together gremolata ingredients.

Stir half of gremolata into sauce and season with salt and pepper. Chill remaining gremolata, covered.

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Salt And Pepper

Sauce

Preheat oven to 350°F.

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Oven

Remove strings from veal and cut meat across the grain into 1/4-inch-thick slices. Overlap slices in a 13- by 9-inch ceramic or glass baking dish and pour sauce over meat. Cover dish with foil and heat in middle of oven 30 minutes.

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Sauce

Meat

Veal

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Glass Baking Pan

Aluminum Foil

Oven

Sprinkle with remaining gremolata.

Cooks' notes

·Veal (cooled on cutting board but not sliced) can be made 1 day ahead and chilled, covered. Slice meat while still cold and reheat in sauce.·Sauce can be made 1 day ahead, then cooled completely before being chilled, covered.

Ingredients you will need

Sauce

Meat

Veal

Equipment you will use

Cutting Board