Veal Shoulder with Porcini Mushrooms, Garlic and Rosemary

Name: Veal Shoulder with Porcini Mushrooms, Garlic and Rosemary
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 118 milliliters drained chopped canned tomatoes; 21 grams package dried porcini mushrooms; 118 milliliters dry red wine; 1 Tbsp chopped fresh rosemary; 1 Tbsp fresh thyme leaves; 8 larges garlic cloves; 1 teaspoons ground black pepper; 1 teaspoon kosher salt; 946 milliliters canned low-salt chicken broth; 59 milliliters olive oil; 2 kilograms veal shoulder clod roast, tied to hold shape; 3 Tbsps tomato paste; 907 grams meaty veal neck bones

You can never have too many main course recipes, so give Veal Shoulder with Porcini Mushrooms, Garlic and Rosemary a try. One portion of this dish contains around 84g of protein, 25g of fat, and a total of 621 calories. This recipe serves 8. This recipe covers 38% of your daily requirements of vitamins and minerals. A mixture of rosemary, tomatoes, ground pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 350°F. Grind mushrooms to powder in coffee or spice mill. Coarsely chop garlic, rosemary, thyme, salt and pepper in processor. Set aside 1 tablespoon garlic mixture; press remainder, 1/2 teaspoon at a time, into center of veal through openings of string (or poke holes in veal and push garlic mixture in). Coat outside of veal with mushroom powder.

Ingredients you will need

Mushroom Powder

Salt And Pepper

Mushrooms

Rosemary

Coffee

Garlic

Thyme

Veal

Equipment you will use

Oven

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

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add bones and brown well, about 8 minutes.

Transfer bones to bowl.

Equipment you will use

Bowl

Add veal to pot. Brown on all sides, about 5 minutes.

Ingredients you will need

Veal

Equipment you will use

Pot

Add reserved 1 tablespoon garlic mixture and any remaining mushroom powder to pot around veal and stir 1 minute. Arrange bones around veal.

Ingredients you will need

Mushroom Powder

Garlic

Veal

Equipment you will use

Pot

Add broth, wine, tomatoes, tomato paste and vinegar. Bring to boil. Cover; place in oven and roast until veal is tender, turning veal every 30 minutes, about 2 hours. Cool veal uncovered 1 hour. Discard bones. Refrigerate until cold, then cover and keep refrigerated 1 day. Scrape off fat from surface of sauce.

Ingredients you will need

Tomato Paste

Tomato

Vinegar

Broth

Sauce

Veal

Wine

Equipment you will use

Oven

Transfer veal to work surface, scraping any sauce back into pot.

Ingredients you will need

Sauce

Veal

Equipment you will use

Pot

Remove strings.

Cut veal crosswise into scant 1/2-inch-thick slices. Overlap slices in large baking dish. Boil sauce until reduced to 3 1/2 cups, about 20 minutes. Season to taste with salt and pepper. Spoon sauce over veal. (Can be prepared 2 days ahead. Cover with foil and chill.)

Ingredients you will need

Salt And Pepper

Sauce

Veal

Equipment you will use

Baking Pan