Category
Main Dishes
Servings
8
Ingredients
- sea salt, to taste
- fresh ground black pepper, to taste
- 1 T dried thyme
- 4 T olive oil, divided
- 3¼-lbs boneless veal shoulder roast
- 2 lbs. shallots, thinly sliced
-
7 ½ c thinly sliced fresh fennel (3 bulbs)
- 1 500-ml bottle Vin Santo
- 1T chopped fresh thyme
Directions
Preheat Bravo broil to 500°F. Mix salt, dried thyme, and white pepper in small bowl. Rub 1 T oil and season veal with salt mixture. Place on enamel roasting pan and broil for 8 minutes remove to side and insert probe and set to 145°F.
- In 10-inch nonstick round roasting pan add remaining oil, shallots, and fennel. Broil until vegetables are golden brown, stirring frequently and scraping up browned bits, about 12 minutes. Add Vin Santo. Return veal to pan, nestling into vegetables, and top with some of vegetables. Lower heat to 350°F roast until internal 145°F.
- Transfer veal to platter. Mix fresh thyme into vegetables. Season cooking liquid with salt and pepper. Spoon vegetables and cooking liquid around roast.
