Ingredients
1
tbsp coarse kosher salt
1/2
tsp ground white pepper
4
tbsp 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
tbsp chopped fresh thyme
Directions
1.
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.
2.
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.
3.
Transfer veal to platter. Mix fresh thyme into vegetables. Season cooking liquid with salt and pepper. Spoon vegetables and cooking liquid around roast.
5.
Look for fresh green shallots with glossy tight skins at farmers\' markets
Columbus Restaurants
