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