Recipe by Trinkets
I found this recipe at Epicurious and tweaked it to fit our tastes. It resulted in unbelievably tender pan roasted veal shoulder with a very rich pan sauce. Do NOT skip the anchovies and don't be afraid, it will not taste anything like fish. It just adds a rich velvety flavor and would not be the same dish without them. I served this for Father's Day dinner with steamed asparagus and angel hair with garlic and parsley. Next time I may add roasting vegetables during the cooking process.
- 2 large garlic cloves
- 5 anchovy fillets or 1 tablespoon anchovy paste
- 3 lbs boneless veal shoulder, rolled and tied
- 2 tablespoons olive oil
- 1 cup dry white wine
- 1 cup beef broth
- 1 cup water
Directions See How It's Made
- Mince garlic with anchovies.
- If veal is encased in a net, remove net and with kitchen string tie veal crosswise at 1-inch intervals.
- Pat veal dry and sprinkle with pepper. You may want to hold off on the salt until serving because the anchovies are salty.
- In a heavy kettle just large enough to hold veal heat oil over moderate heat until hot but not smoking and brown veal well, turning it.
- Transfer veal to a plate.
- In oil remaining in kettle cook anchovy mixture, stirring, 1 minute.
- Add wine and boil 1 minute.
- Return veal to kettle and simmer, partly covered, turning veal every 20 minutes and adding water/broth or even more wine as needed (about 3 tablespoons at a time; do not let liquid completely evaporate,there should always be just enough to keep veal from sticking to kettle), 1 1/2 to 2 hours, or until fork tender.
- Transfer veal to a cutting board and let stand 10 minutes.
- Skim any fat from liquid in kettle.
- Add 1/3 cup broth and simmer, scraping up brown bits from bottom and side of kettle, until liquid has consistency of thin gravy.
- Transfer pan juices to a platter.
- Cut veal crosswise into 1/2-inch-thick slices and discard string.
- Arrange slices over pan juices and spoon sauce over meat.