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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Veal Roasted with Shallots, Fennel and Vin Santo
Veal Roasted with Shallots, Fennel and Vin Santo
(Arrosto di Vitello con Scalogni, Finocchio e Vin Santo)
1 tablespoon coarse kosher salt
1 tablespoon dried thyme
1/2 teaspoon ground white pepper
4 tablespoons extra virgin olive oil, divided
One 3 and 1/4-pound boneless veal shoulder roast

2 lbs shallots, thinly sliced
7 and 1/2 cups thinly sliced fresh fennel (from 3 large bulbs)
One 500-ml bottle Vin Santo

1 tablespoon chopped fresh thyme
Preheat oven to 375F.

Mix salt, dried thyme, and white pepper in small bowl.

Rub 1 tablespoon olive 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 olive oil, shallots, and fennel to same pot.

Saute 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 165F, 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. Makes 6 to 8 servings.
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