Arrosto di Vitello/roasted shoulder of veal with herbs
Roslin Van Den Heiligenberg
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.
- 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
- 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
How to Make Arrosto di Vitello/roasted shoulder of veal with herbs
- 1Stuff 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.
- 2Meanwhile, 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.