Best Veal Roasted With Shallots Fennel And Vin Santo Recipes

Roasted Loin of Veal with Garlic, Shallots, and Mustard Gravy image

Yield Serves 6

Number Of Ingredients 8

a 2- to 2 1/2-pound boned veal loin (preferably naturally raised) trimmed and tied loosely at 1-inch intervals with kitchen string
1/3 cup Dijon-style mustard
thin slices of fatback for covering the veal (about 6 ounces)
1 head of garlic, separated into cloves and peeled
12 shallots, peeled
1/2 cup dry white wine
3 teaspoons finely chopped fresh tarragon plus tarragon sprigs for garnish
1/4 cup water

Steps:

Season the veal and salt and pepper, spread the mustard over the top and sides, and cover the veal with the fatback. Arrange the veal, the garlic, and the shallot in a roasting pan just large enough to hold them, add the wine, and roast the veal in the middle of a preheated 325°F. oven, basting every 15 minutes, for 1 hour. Discard the fatback and roast the veal for 15 to 20 minutes more, or until it registers 150°F. on a meat thermometer. Transfer the veal to a cutting board and let it stand, covered loosely with foil, for 15 minutes. Transfer the garlic and the shallots with a slotted spoon to a bowl, toss them with 2 teaspoons of the chopped tarragon, and keep them warm, covered with foil.
While the veal is standing, skim the fat from the pan juices, add the water, and deglaze the pan over high heat, scraping up the brown bits, until the mixture is reduced by half. Strain the mixture through a fine sieve into a bowl and season the gravy with salt and pepper. Cut the veal into 1/2-inch-thick slices, arrange the slices on a platter, and scatter the garlic and the shallots around them. Nap the veal with some of the gravy, sprinkle it with the remaining 1 teaspoon chopped tarragon, and garnish the platter with the tarragon strips. Serve the remaining gravy separately.

Veal Roasted with Shallots, Fennel and Vin Santo image

Yield Makes 6 to 8 servings

Number Of Ingredients 9

1 tablespoon coarse kosher salt
1 tablespoon dried thyme
1/2 teaspoon ground white pepper
4 tablespoons olive oil, divided
1 3 1/4-pound boneless veal shoulder roast
2 pounds shallots, thinly sliced
7 1/2 cups thinly sliced fresh fennel (from 3 large bulbs)
1 500-ml bottle Vin Santo
1 tablespoon chopped fresh thyme

Steps:

Preheat oven to 375°F. Mix salt, dried thyme, and white pepper in small bowl. Rub 1 tablespoon oil over roast. Rub salt mixture over roast. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add meat and cook until golden brown on all sides, about 5 minutes. 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. 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.
Transfer veal to platter. Mix fresh thyme into vegetables. Season cooking liquid with salt and pepper. Spoon vegetables and cooking liquid around roast.