Veal Roasted with Shallots, Fennel and Vin Santo

Name: Veal Roasted with Shallots, Fennel and Vin Santo
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp coarse kosher salt; 1 Tbsp dried thyme; 2 liters thinly sliced fresh fennel (from 3 large bulbs); 1 Tbsp chopped fresh thyme; 1 teaspoons ground white pepper; 4 Tbsps olive oil, divided; 1 kilograms boneless veal shoulder roast; 907 grams shallots, thinly sliced; 500 milliliters Vin Santo

You can never have too many main course recipes, so give Veal Roasted with Shallots, Fennel and Vin Santo A mixture of coarse kosher salt, vin santo, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Preheat oven to 375°F.

Equipment you will use

Oven

Mix salt, dried thyme, and white pepper in small bowl. Rub 1 tablespoon oil over roast. Rub salt mixture over roast.

Ingredients you will need

White Pepper

Dried Thyme

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Bowl

Heat 2 tablespoons olive oil in heavy large pot over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add meat and cook until golden brown on all sides, about 5 minutes.

Ingredients you will need

Meat

Transfer roast to plate.

Add remaining 1 tablespoon oil, shallots, and fennel to same pot. Sauté until vegetables are golden brown, stirring frequently and scraping up browned bits, about 12 minutes.

Ingredients you will need

Vegetable

Shallot

Fennel

Cooking Oil

Equipment you will use

Pot

Add Vin Santo; boil 3 minutes. Return veal to pot, nestling into vegetables, and top with some of vegetables. Cover; roast until instant-read thermometer inserted into center of veal registers 165°F, about 1 hour 15 minutes.

Ingredients you will need

Vegetable

Vin Santo