|Yield: 12 servings||Weight||Measure||Directions|
|Olive oil||1 tbsp (15 mL)||In large deep skillet, heat oil and butter over medium high heat. Cook shallots until translucent, about 3 minutes. Add garlic and cook one minute. Stir in mushrooms. Season with salt and pepper. Cook until mushrooms are golden and liquid has evaporated, about 6 minutes. Season with thyme. Stir in white wine until liquid has absorbed, about 3 minutes.
Remove from heat and cool completely while preparing roast.
|Butter||1 tbsp (15 mL)|
|Minced shallots||½ cup (125 mL)|
|Minced garlic||1 tbsp (15 mL)|
|Finely chopped mushrooms||1 lb (454g)||6 cups (1.5L)|
|Salt||1 tsp (5 mL)|
|Pepper||1 tsp (5 mL)|
|Chopped fresh thyme||1 tbsp (15 mL)|
|Dry white wine||½ cup (125 mL)|
|Slice roast halfway through lengthwise and open like a book. Use a mallet to flatten slightly.
Spread cooled mushroom mixture down the center of the roast and tie with kitchen twine every 2-inches (5 cm) to secure. Season outside of roast with salt and pepper.
In large Dutch oven, heat oil over medium high heat. Sear roast on all sides. Remove and set aside. Add onion, celery and carrots and cook until onions are tender and starting to brown. Add parsley, thyme and rosemary and pour in wine, scraping any brown bits from the bottom of the pan.
Place roast on top of vegetables and bring to a simmer. Cover with lid or foil and transfer to oven for about one hour or until internal temperature reaches 145F (63c)
Transfer veal to cutting board and let rest for 20 minutes before slicing.
To make sauce: Return Dutch oven to stovetop and skim any fat from top. Pour in broth and bring to boil. Cook for 15 minutes. Remove any stems and bay leaves and transfer sauce to blender. Process until smooth. Pass through a chinois (if desired) and serve warm with sliced roast.
Source: Ontario Veal Appeal ontariovealappeal.ca