Porcini Roasted Veal Shoulder Recipe

Name: Porcini Roasted Veal Shoulder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 boneless 3-4 pound veal shoulder; 4 garlic cloves; 3 sprigs of rosemary, leaves; 3 sprigs of thyme, leaves; Extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1 ounce dried porcinis; 1 recipe Roasted Fennel and Potatoes, recipe follows; Roasted Fennel and Potatoes; 3 pounds Yukon gold potatoes, cut into 1-inch pieces; 3 pounds fennel bulb, cut into wedges through the root; 1 head of garlic, broken into cloves; Kosher salt and freshly ground black pepper; Extra-virgin olive oil

Servings: persons

1 boneless 3-4 pound veal shoulder
4 garlic cloves
3 sprigs of rosemary, leaves
3 sprigs of thyme, leaves
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 ounce dried porcinis
1 recipe Roasted Fennel and Potatoes, recipe follows
Roasted Fennel and Potatoes
3 pounds Yukon gold potatoes, cut into 1-inch pieces
3 pounds fennel bulb, cut into wedges through the root
1 head of garlic, broken into cloves
Kosher salt and freshly ground black pepper
Extra-virgin olive oil

1
Preheat oven to 375 degrees.
2
Tie the veal shoulder up into a nice round roast.
3
In a blender, combine porcinis, and blend until you have a powder.
4
Add garlic, rosemary, thyme, salt and pepper and blend again.
5
Drizzle veal with olive oil then rub all over with powder.
6
Brown veal roast in a heavy-based skillet over high heat all over - about 2 minutes per side.
7
Using tongs, transfer to the rack of a preheated oven (have a tray below to catch any drippings) and roast for about 2 hours - internal temp should read 125-130 degrees F.
8
Pre-heat oven to 350 degrees F.
9
Place a large roasting tray into the oven to heat it up.
10
When hot remove from oven and add a drizzle of olive oil.
11
Toss potatoes, fennel and garlic onto hot sheet tray, season with salt and pepper and place into oven on a lower rack (below the veal roast).
12
Roast for 60 minutes until golden and caramelized.
13
Difficulty: Intermediate

737

kcal

Calories

163

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 boneless 3-4 pound veal shoulder, 4 garlic cloves, 3 sprigs of rosemary, leaves, 3 sprigs of thyme, leaves, and more.

Yes, Porcini Roasted Veal Shoulder falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Porcini Roasted Veal Shoulder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions