Veal Shoulder with Porcini Mushrooms, Garlic and Rosemary
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.
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.
Heat oil in heavy large pot over medium-high heat.
Add bones and brown well, about 8 minutes.
Add veal to pot. Brown on all sides, about 5 minutes.
Add reserved 1 tablespoon garlic mixture and any remaining mushroom powder to pot around veal and stir 1 minute. Arrange bones around veal.
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.
Transfer veal to work surface, scraping any sauce back into pot.
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.)
Bake veal covered until heated, about 35 minutes.