Veal Roasted with Shallots, Fennel and Vin Santo
(Arrosto di Vitello con Scalogni, Finocchio e Vin Santo)
Ingredients:
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
Directions:
Preheat oven to 375°F.
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 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. Makes 6 to 8 servings.