Pan Roasted Veal Shoulder

1. 1

   Mince garlic with anchovies.

2. 2

   If veal is encased in a net, remove net and with kitchen string tie veal crosswise at 1-inch intervals.

3. 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. 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. 5

   Transfer veal to a plate.

6. 6

   In oil remaining in kettle cook anchovy mixture, stirring, 1 minute.

7. 7

   Add wine and boil 1 minute.

8. 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. 9

   Transfer veal to a cutting board and let stand 10 minutes.

10. 10

    Skim any fat from liquid in kettle.

11. 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. 12

    Transfer pan juices to a platter.

13. 13

    Cut veal crosswise into 1/2-inch-thick slices and discard string.

14. 14

    Arrange slices over pan juices and spoon sauce over meat.

* Per serving · 4 servings · Values may vary.