Best Veal Shoulder With Porcini Mushrooms Garlic And Rosemary Recipes

Porcini Roasted Veal Shoulder image

Provided by Food Network

Time 3h45m

Yield Serves 6

Number Of Ingredients 13

1 boneless 3-4 pound veal shoulder
4 garlic cloves
3 sprigs of rosemary, leaves
3 sprigs of thyme, leaves
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 ounce dried porcinis
1 recipe Roasted Fennel and Potatoes, recipe follows
3 pounds Yukon gold potatoes, cut into 1-inch pieces
3 pounds fennel bulb, cut into wedges through the root
1 head of garlic, broken into cloves
Kosher salt and freshly ground black pepper
Extra-virgin olive oil

Steps:

Preheat oven to 375 degrees. Tie the veal shoulder up into a nice round roast. In a blender, combine porcinis, and blend until you have a powder. Add garlic, rosemary, thyme, salt and pepper and blend again. Drizzle veal with olive oil then rub all over with powder.
Brown veal roast in a heavy-based skillet over high heat all over - about 2 minutes per side. Using tongs, transfer to the rack of a preheated oven (have a tray below to catch any drippings) and roast for about 2 hours - internal temp should read 125-130 degrees F.
Pre-heat oven to 350 degrees F.
Place a large roasting tray into the oven to heat it up. When hot remove from oven and add a drizzle of olive oil. Toss potatoes, fennel and garlic onto hot sheet tray, season with salt and pepper and place into oven on a lower rack (below the veal roast). Roast for 60 minutes until golden and caramelized.

Braised Veal Shanks with Porcini and Potatoes image

Yield Serves 4

Number Of Ingredients 17

1 ounce dried porcini mushrooms
2 cups hot water
4 tablespoons olive oil
2 large onions, chopped
2 garlic cloves, chopped
2 teaspoons dried rosemary
2 bay leaves
1 pound button mushrooms, sliced
3 large red-skinned potatoes, cut into 1/2-inch-thick slices
6 1-inch-thick veal shanks
All purpose flour
1 cup dry white wine
1 1/2 cups canned beef broth
2 tablespoons fresh lemon juice
1 10-ounce package frozen peas, thawed
3 tablespoons chopped fresh parsley
1 tablespoon chopped lemon peel

Steps:

Place porcini in bowl. Pour water over; let stand until soft, about 30 minutes. Drain, reserving liquid. Chop porcini.
Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onions, garlic, rosemary and bay leaves; sauté until tender, about 10 minutes. Add fresh and dried mushrooms and potatoes; cook 4 minutes, stirring occasionally.
Heat 2 tablespoons oil in heavy large skillet over high heat. Season veal with salt and pepper. Coat with flour. Add to skillet; brown well, about 4 minutes per side. Place atop vegetables in Dutch oven. Add wine to skillet; bring to boil, stirring up any browned bits. Boil until liquid is reduced by half, about 3 minutes. Add to Dutch oven. Add porcini soaking liquid, leaving any sediment behind. Add broth and juice. Bring to boil. Cover, place in oven and bake until veal is tender, about 1 hour 15 minutes. (Can be made 1 day ahead. Cover; chill.)
Uncover stew; cook over medium-high heat until liquid is thickened, stirring occasionally, about 15 minutes. Season with salt and pepper. Discard bay leaves. Add peas; cook until heated through.
Mix parsley and lemon peel in bowl. Top stew with parsley mixture and serve.

Veal Bocconcini With Porcini and Rosemary image

Provided by CHRISSYG

Categories Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/4 ounces dried porcini mushrooms, rinsed
1 1/2 cups warm water
1 3/4 lbs boneless veal shoulder, cut into 1-inch cubes
3 tablespoons all-purpose flour
1/4 cup extra virgin olive oil
1 cup dry white wine
1/2 cup heavy cream
1/2 cup whole milk
8 soft dried tomatoes, cut crosswise into 1/8-inch-thick slices (not packed in oil)
1 (1 1/2 inch) Thai chiles, halved crosswise
2 fresh rosemary sprigs
3/4 teaspoon salt

Steps:

Soak porcini in warm water in a small bowl until softened, about 20 minutes. Lift porcini out, squeezing liquid back into bowl, then rinse porcini (to remove any grit) and cut into 1/2-inch pieces. Pour soaking liquid through a sieve lined with a coffee filter or a dampened paper towel into another small bowl.
Pat veal dry. Toss one fourth of veal in flour.
Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then shake off excess flour and brown veal, turning, until golden brown, about 3 minutes.
Transfer with a slotted spoon to a bowl. Coat and brown remaining veal in 3 batches in same manner.
Add wine to pot and deglaze by boiling, stirring and scraping up brown bits, 1 minute.
Stir in veal with any juices accumulated in bowl, porcini and soaking liquid, cream, milk, tomatoes, chile, and rosemary sprigs and simmer, partially covered, stirring occasionally, until veal is very tender, about 1 1/4 hours.
Discard rosemary sprigs and chile, then stir in salt.

Nutrition Facts : Calories 608.1, Fat 36.6, SaturatedFat 13.8, Cholesterol 206.5, Sodium 714.3, Carbohydrate 16.9, Fiber 1.7, Sugar 5.7, Protein 42

Veal Bocconcini with Porcini and Rosemary image

Yield Makes 4 servings

Number Of Ingredients 12

1 1/4 oz (30 g) dried porcini (1 1/2 cups), rinsed
1 1/2 cups warm water
13/4 lb boneless veal shoulder, cut into 1-inch cubes
3 tablespoons all-purpose flour
1/4 cup extra-virgin olive oil
1 cup dry white wine
1/2 cup heavy cream
1/2 cup whole milk
8 soft dried tomatoes (not packed in oil), cut crosswise into 1/8-inch-thick slices
1 (1 1/2-inch) fresh red or green Thai or serrano chile, halved crosswise
2 (4-inch-long) fresh rosemary sprigs
3/4 teaspoon salt

Steps:

Soak porcini in warm water in a small bowl until softened, about 20 minutes. Lift porcini out, squeezing liquid back into bowl, then rinse porcini (to remove any grit) and cut into 1/2-inch pieces. Pour soaking liquid through a sieve lined with a coffee filter or a dampened paper towel into another small bowl.
Pat veal dry. Toss one fourth of veal in flour. Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then shake off excess flour and brown veal, turning, until golden brown, about 3 minutes. Transfer with a slotted spoon to a bowl. Coat and brown remaining veal in 3 batches in same manner.
Add wine to pot and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Stir in veal with any juices accumulated in bowl, porcini and soaking liquid, cream, milk, tomatoes, chile, and rosemary sprigs and simmer, partially covered, stirring occasionally, until veal is very tender, about 1 1/4 hours. Discard rosemary sprigs and chile, then stir in salt.