Arrosto di Vitello/roasted shoulder of veal with herbs

Name: Arrosto di Vitello/roasted shoulder of veal with herbs
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6
Ingredients: 2 Tbsp extra-virgin olive oil; 1 1/2 Tbsp unsalted butter; 2 1/2 lb boneless veal shoulder or chuck roast; 1 small onion, peeled and finely chopped; 1 tsp chopped fresh rosemary leaves; 4 fresh sage leaves, chopped; salt and freshly ground pepper to taste; 2/3 c dry white wine; 1/2 c sweet marsala; 1/4 c freshly ground parmesan cheese; 2 Tbsp bread crumbs, lightly toasted; 4 clove garlic, peeled and cut in half.; 2 Tbsp cornstarch

Arrosto Di Vitello/roasted Shoulder Of Veal With Herbs Recipe

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By Roslin Van Den Heiligenberg
@chefV

The original recipe, Arrosto di Vitello calls for shoulder of veal, I used a chuck roast. I received empty plates and groans of having over eaten, as complements.

Herb roasted potatoes, caramelized butternut squash and oven roasted vegetables complement this dish very well.(recipes to follow) Do not forget the Tiramisu and Sangria,for a wonderful Italian inspired family meal,served outdoors.

Rating:

★★★★★ 1 vote5

Comments:

9 Comments

Serves:

Prep:

15 Min

Cook:

2 Hr

Ingredients

2 Tbsp

extra-virgin olive oil
1 1/2 Tbsp

unsalted butter
2 1/2 lb

boneless veal shoulder or chuck roast
1 small

onion, peeled and finely chopped
1 tsp

chopped fresh rosemary leaves
4

fresh sage leaves, chopped
·

salt and freshly ground pepper to taste
2/3 c

dry white wine
1/2 c

sweet marsala
1/4 c

freshly ground parmesan cheese
2 Tbsp

bread crumbs, lightly toasted
4 clove

garlic, peeled and cut in half.
2 Tbsp

cornstarch
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How to Make Arrosto di Vitello/roasted shoulder of veal with herbs

Step-by-Step

Stuff the meat with the 4 cloves of garlic. Preheat a heavy-bottomed casserole over medium-high heat. Add the olive oil and 1 tablespoon of the butter and brown the meat on all sides. Remove the meat, set it aside, and add the onion, rosemary, and sage to the casserole. Allow the onion to brown, then return the meat to the casserole and season with salt and pepper. Add the wine and marsala, lower the heat, cover the casserole, and allow to simmer over low heat for about 1, 1/2 hours, turning the meat periodically. If the casserole starts to dry out, add a little water.
Meanwhile, preheat the oven to 500°F
Coat the bottom of a baking sheet big enough to hold the meat with the remaining butter. Mix the cheese and bread crumbs together in a bowl. Remove the meat from the pot and coat it all over with the bread crumb mixture. Place it on the baking sheet and bake it in the over for 5 to 6 minutes or until the crust is golden brown. While the crust is browning, warm the cooking juices in the casserole over low heat. Make a slurry with the 2 tablespoons of cornstarch and mix into the cooking juices. Slice the meat thinly, arrange on a warm platter, spoon the gravy on top and serve.

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