Pan Roasted Veal Shoulder

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 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 wine
• 1 cup beef broth
• 1 cup water
• pepper

Recipe

• 1 mince garlic with anchovies.
• 2 if veal is encased in a net, remove net and with kitchen string tie veal crosswise at 1-inch intervals.
• 3 pat veal dry and sprinkle with pepper. you may want to hold off on the salt until serving because the anchovies are salty.
• 4 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.
• 5 transfer veal to a plate.
• 6 in oil remaining in kettle cook anchovy mixture, stirring, 1 minute.
• 7 add wine and boil 1 minute.
• 8 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.
• 9 transfer veal to a cutting board and let stand 10 minutes.
• 10 skim any fat from liquid in kettle.
• 11 add 1/3 cup broth and simmer, scraping up brown bits from bottom and side of kettle, until liquid has consistency of thin gravy.
• 12 transfer pan juices to a platter.
• 13 cut veal crosswise into 1/2-inch-thick slices and discard string.
• 14 arrange slices over pan juices and spoon sauce over meat.