Porcini Roasted Veal Shoulder Recipes

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BRAISED VEAL SHOULDER



Braised Veal Shoulder image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 4h4m

Yield 8 servings

Number Of Ingredients 12

1 veal shoulder
2 tablespoon paprika
2 tablespoon ground chipotle powder
1 tablespoon cinnamon
1 tablespoon ground cumin
4 ounces butter
2 Vidalia onions, cut into large dice
2 organic carrots, cut into large dice
1 bulb celery root, cut into large dice
4 ounces flour
3 quarts chicken stock
3 quarts whole milk

Steps:

  • Dry rub veal shoulder with spices and let sit in the refrigerator for 24 hours.
  • Preheat oven to 325 degrees F.
  • Heat butter in roasting pan over medium heat. Add veal shoulder and brown on all sides. Remove from pan. Add vegetables and cook until tender. Add flour to make roux. Whisk in your liquid and add veal shoulder. Bring to simmer on top of stove and cover with foil. Cook in the oven for 3 hours.
  • Remove veal and puree sauce until smooth. Slice veal and coat with sauce to serve.

VEAL BOCCONCINI WITH PORCINI AND ROSEMARY



Veal Bocconcini with Porcini and Rosemary image

Categories     Milk/Cream     Mushroom     Tomato     Braise     Rosemary     Veal     White Wine     Winter     Gourmet

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.

VEAL CACCIATORE



Veal Cacciatore image

Provided by Melissa Roberts

Categories     Olive     Onion     Tomato     Braise     Sauté     Dinner     Veal     White Wine     Family Reunion     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 14

2/3 cup dry white wine
1/3 cup broken dried porcini (1/4 ounce)
1 (5-to 6-pound) boneless veal shoulder roast
1/4 cup olive oil, divided
1/4 pound sliced pancetta, chopped
2 medium onions, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, finely chopped
1 (28-ounce) can whole tomatoes in juice
1 1/2 (6-inch) rosemary sprigs
2 Turkish bay leaves or 1 California
1/3 cup small brine-cured black olives such as Niçoise
Accompaniment: polenta

Steps:

  • Preheat oven to 325°F with rack in middle.
  • Bring wine to a simmer in a small saucepan. Stir in porcini and remove from heat.
  • Pat veal dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat 2 tablespoons oil in a wide 6-to 8-quart heavy pot over medium-high heat until it shimmers, then brown veal, turning, about 12 minutes.
  • Transfer veal to a plate. Discard fat from pot and add remaining 2 tablespoons oil. Add pancetta and sauté over medium-high heat until it begins to brown. Add onions and sauté until softened, about 8 minutes.
  • Drain porcini in a fine-mesh sieve set over a bowl, pressing on mushrooms and reserving wine. Coarsely chop porcini and add to pancetta mixture with carrots, celery, and garlic. Sauté until softened, about 8 minutes. Stir in wine and cook until most has evaporated, about 2 minutes.
  • Coarsely chop tomatoes and add to pot with their juice. Simmer, stirring occasionally, until thickened, about 15 minutes. Add veal with meat juices from plate, rosemary, bay leaves, and olives. Cover pot and braise veal in oven, turning roast occasionally, until center of meat is fork-tender, 2 3/4 to 3 hours.
  • Transfer veal to a cutting board and let stand, loosely covered. Simmer sauce over medium heat, stirring occasionally, until thickened, about 10 minutes. Season with salt and a pinch of sugar if desired. Cut off strings from roast and discard bay leaves and rosemary. Thickly slice veal and return to pot, basting with sauce.

VEAL BOCCONCINI WITH PORCINI AND ROSEMARY



Veal Bocconcini With Porcini and Rosemary image

Very rich flavorful comforting stew. You'll want some nice crusty bread to soak in the 'gravy' that gets made in this dish. You could probably modify this for a crock pot as well, though I haven't tried. The bocconcini here doesn't refer to the little mozzarella balls, it refers to the bite sized pieces of veal. I got this recipe from Gourmet Magazine March 2003 issue. (p.s you can also sub Italian Hot peppers or jalapeno's for the Thai chiles... they're quite hot!)

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

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