VEAL SHOULDER FORESTIÈRE AU RIESLING

VEAL SHOULDER FORESTIÈRE AU RIESLING image

Categories Braise

Yield 4 People

Number Of Ingredients 19

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Ingredients

1 4-pound boneless veal shoulder roast, trimmed of fat and tied
6 cloves garlic, quartered lengthwise
Coarse sea or kosher salt
2 tablespoons savory or marjoram leaves, finely chopped
1 1/2 teaspoons green peppercorns, cracked
3 tablespoons vegetable oil
2 tablespoons unsalted butter
6 shallots, cut into 1/4-inch thick slices
1 leek, trimmed, white part cut crosswise into 1/4-inch thick slices and 1 green reserved for the bouquet garni
2 pounds turnips, peeled and cut crosswise into 1/4-inch thick slices
1/2 pound oyster mushrooms, trimmed and split
1/2 pound white button mushrooms, trimmed
1/4 pound shiitake or cremini mushrooms, trimmed and cut into 1/4-inch thick slices
Freshly ground black pepper
1 1/2 cups dry Riesling
Bouquet garni (2 sprigs flat-leaf parsley, 1 sprig rosemary, 1 sprig thyme and 1 bay leaf wrapped in the reserved green leek and tied with twine)
1 1/2 cups heavy cream
3 large egg yolks
1/2 cup fresh flat-leaf parsley leaves

Steps:

1. Preheat the oven to 325º, with the rack in center position. 2. Make 1-inch-deep incisions all over the meat with a sharp, ponted knife. Stuff the garlic quarters into the incisions, and rub the veal well with salt, 1 tablespoon of the savory and the peppercorns. 3. Heat the oil in a medium cast-iron pot or Dutch oven set over high heat. Add the veal, and sear until golden-brown on all sides, 10 to 15 minutes total. Transfer the veal to a platter. 4. Add the butter, shallots and leek to the pot, and cook, stirring, for 5 minutes. Add the turnips, and cook until light golden-brown, about 10 minutes. Season and add the wine. Bring to a simmer, scraping up any browned bits stuck to the bottom of the pot. Add the bouquet garni and the veal, and transfer the pot to the oven. 5. Braise, uncovered or loosely covered with buttered parchment paper, for 45 minutes, basting and turning the veal several times. 6. Uncover, if covered, and add 1 cup of the cream. Cover with buttered parchment, and continue braising, basting and turning the veal every 20 minutes, until the meat is very tender, about 1 hour. 7. Remove the pot from the oven, and let the veal rest for 20 minutes in the liquid. Transfer the veal to a large serving platter, and reserve, keeping warm. 8. Remove the bouquet garni, and discard. Set the pot with the liquid on the stoveset over medium-high heat, and bring to a simmer. Reduce until slightly thickened, 5 to 10 minutes. 9. Meanwhile, whisk together the remaining 1/4 cup cream with the egg yolks in a small bowl. Remove the pot from the heat, and stir in the egg-yolk mixture. Pour the sauce and vegetables around the veal. Garnish with the parsley leaves and the remaining 1 tablespoon of the savory, and serve immediately.