Veal Cacciatore

I have never cooked a veal roast before and was quite shocked at the price of it ($10/lb) but felt certain I needed to try it. I could tell while I was making it that this will be a winning recipe and perfect for a party. This recipe comes from Gourmet, January 2009. I bought a veal chuck roast as they did not have a shoulder roast. Although we only ate this twice, it makes incredible leftovers as a ragu and served with pasta. I am so happy I tried this recipe!

2/3 cup dry white wine

1/3 cup broken dried porcini (1/4 oz.)

5-6# boneless veal shoulder roast

1/4 cup olive oil, divided

1/4 # pancetta, chopped

2 medium onions, chopped

2 medium carrots, chopped

2 celery ribs, chopped

3 garlic cloves, finely chopped

1 28 oz. can whole tomatoes in juice

1 1/2 6″ rosemary sprigs

2 Turkish or 1 California bay leaves

1/3 cup Nicoise olives, pitted

Serve with polenta

Preheat oven to 325 degrees with rack in the middle. Bring wine to a simmer and add the porcini-remove from heat and let soak.Pat the veal dry and season with 3/4 t. salt and 1/2 t. black pepper. Heat 2 T. oil in a wide 6-8 quart Dutch oven over medium hight heat until it shimmers, then brown veal, turning, about 12 minutes.

Transfer veal to a plate. Discard fat and add 2 T. olive oil. Add the cubed pancetta and saute over medium high heat until it begins to brown. Add onions and saute until softened, about 8 minutes. Drain the porcini in a sieve over a bowl and save the wine. Coarsely chop the porcini and add to pancetta mixture with carrots, celery and garlic. Saute 8 minutes. Stir in wine and cook for 2 minutes, until most has evaporated.

Coarsely chop the tomatoes and add to the pot with the juice. Simmer, stirring occasionally until thickened, about 15 minutes. Add veal with any juices that have accumulated, rosemary, bay leaves and olives. Cover pot and braise veal in the oven turning occasionally, until the center of the meat is fork tender, about 2 3/4 to 3 hours.

Transfer veal to a cutting board and let stand, loosely covered. Simmer sauce over medium heat, stirring occasionally until thickened, about 10 minutes. Season with salt and a pinch of sugar if desired. Discard bay leaves and rosemary. Thickly slice veal and return to pot, basting with sauce.

Veal can be braised and sliced one day ahead and chilled in sauce, covered once cool. Gently reheat in sauce. Serves 6-8.


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