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RECIPES
82
Veal Roasted with Shallot, Fennel, and Riesling
1 Tablespoon coarse kosher salt
1 Tablespoon chopped fresh thyme
1
⁄
2
teaspoon ground white pepper
2 Tablespoons olive oil, divided
(1) 3
1
⁄
4
-pound boneless veal shoulder roast
1 onion, thinly sliced
7
1
⁄
2
cups thinly sliced fresh fennel (about 3 large bulbs)
1 botlle 500-ml Johannisberg Riesling
Mix salt, thyme, and white pepper in small bowl. Place veal shoulder on V-shaped rack in roasting pan. Rub 1 Tablespoon oil over
roast. Rub salt mixture over roast. Adjust oven rack to position 2. Place roast in oven. In Dacor Guide, select Veal Shoulder. Press
start, insert meat probe, then set internal temperature at 150˚. Roast until golden brown and internal temperature is reached.
After Roasting: Add remaining 1 Tablespoon oil, shallots, and fennel to a medium-sized saucepan. Sauté until vegetables are golden
brown, stirring frequently, about 12 minutes. Add Reisling; boil 3 minutes. Remove veal shoulder to a cutting board and cover loosely
with foil. Remove V-shaped rack and skim the fat off the top of the juices in the bottom of the pan. Add water to the pan, and scrape
with a wooden spoon to loosen the browned bits. Add to the saucepan. Allow to reduce by half. Season with salt and white pepper.
Slice veal against the grain. Transfer veal to platter. Spoon vegetables and sauce around roast.
Makes 6 to 8 servings.
Veal Shoulder
Default Mode and Temperatures: Pure Convection
™
Sear/350˚
Suggested Time: 2 hours 20 minutes
Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat.
Path to reach this function: DACOR GUIDE-MEAT-BEEF/VEAL-#9 Veal Shoulder
Meat – Pork