DANIEL BOULUD'S VEAL SHOULDER FORESTIERE AU RIESLING

DANIEL BOULUD'S VEAL SHOULDER FORESTIERE AU RIESLING image

Yield 8 people

Number Of Ingredients 18

1 4lb boneless veal shoulder roast, trimmed of all fat.
6 garlic cloves, peeled and quartered
Coarse sea salt
2 tbs finely chopped fresh savory or marjoram
1 1/2 tsp cracked green peppercorns
3 tbs vegetable oil
2 tbs, unsalted butter
1 cup shallots, peeled and cut into 1/4-inch-thick slices
1 leek, trimmed and washed, white part sliced 1/4 inch thick, greens reserved
2 lbs turnips, peeled and cut into 1/4-inch-thick slices
1/2 lb oyster mushrooms, trimmed and split
1/2 lb white button mushrooms, trimmed
1/4 lb lobster, shitake, or cremini mushrooms, trimmed and cut into 1/4-inch-thick slices
Freshly ground black pepper
1 1/4 cup white wine, preferably a dry Riesling or sauvignon blanc
Bouquet garni (2 sprigs fresh flat-leave parsley, 1 sprig rosemary, 1 sprig fresh thyme, and 1 pay leaf wrapped in a leek green and tied)
1 1/4 cup heavy cream
1/2 cup fresh flat-leaf parsley leaves, for garnish

Steps:

Preheat oven to 325 degrees. make 1-inch-deep incisions all over the veal and force the garlic quarters into the incisions. Rub the roast with salt, 1 tbs savory (or marjoram), and the cracked green peppercorns. Heat the vegetable oil in a medium cast-iron pot over high heat. Add the veal and sear until golden brown on all sides, 10-15 minutes. Add the butter, shallots, and sliced leek to the pot and cook, stirring, for 5 minutes. Add the turnips and cook until light golden brown, about 10 minutes. Add the mushrooms and cook, stirring, until they begin to release their liquid, about 10 minutes. Add salt and pepper to taste. Deglaze the pot by pouring the white wine, bringing it to a simmer, and scraping up any browned bits stuck tot he bottom of the pot. Add the bouquet garni and transfer the pot to the oven. Braise, uncovered, for 45 minutes, basting and turning the roast several times. Add 1 cup of cream to the pot, cover and continue to braise until the veal is tender, about 1 hour, basting and turning the veal every 20 minutes. Remove the pot from the oven and let the meat rest for 20 minutes. Transfer the veal to a large serving planner and keep warm. Place the pot with liquid over a medium high heat, let the sauce reduce until thickened somewhat, 5 to 10 minutes. Pour the sauce and vegetables around the veal. Garnish with the parsley leaves and the remaining tablespoon of savory.