Veal Roasted with Shallots, Fennel and Vin Santo

Ingredients for Veal Roasted with Shallots, Fennel and Vin Santo

• 1 tablespoon coarse kosher salt

• 1 tablespoon dried thyme

• 1/2 teaspoons ground white pepper

• 60ml olive oil, divided

• 1 1.5kg boneless veal shoulder roast

• 900g shallots, thinly sliced

• 1800ml thinly sliced fresh fennel (from 3 large bulbs)

• 1 500-ml bottle Vin Santo

• 1 tablespoon chopped fresh thyme

How to make Veal Roasted with Shallots, Fennel and Vin Santo

Preheat oven to 191°C. 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.

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 centre of veal registers 74°C, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.