Roasted Veal and Parsnip with Prosciuttini
Roasted Veal and Parsnip with Prosciuttini
Ingredients
- 1 roast veal shoulder, about 2 ½ lb (1.2 kg), tied
- 6 tbsp (90 ml) butter
- 2 onions, finely chopped
- 1 cup (250 ml) white wine
- 1 cup (250 ml) chicken broth
- 14 g dried porcini mushrooms, chopped
- 1/4 cup (60 ml) 35% cream (optional)
- 1/2 lb (227 g) white mushrooms, sliced
- 3 lb (1.5 kg) parsnips, peeled and cut into 3/4-inch (2 cm) pieces
- 12 slices prosciuttini, thinly sliced (see note)
- 2 tbsp flat-leaf parsley, chopped
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a large ovenproof skillet, brown the meat on each side in 2 tbsp of the butter. Season with salt and pepper. Set aside on a plate. Don’t remove the fat from the skillet.
- In the same skillet, soften the onions. Deglaze with the wine and simmer for 2 minutes. Add the broth and porcini. Bring to a boil. Return the meat to the skillet. Cover and bake for 2 hours and 30 minutes or until the meat is very tender. Add the cream, if desired.
- Meanwhile, in another large ovenproof skillet, brown the mushrooms in 2 tbsp of the butter. Season with salt and pepper. Transfer to a plate and set aside.
- In the same skillet, brown the parsnips in the remaining butter (2 tbsp). Roast in the oven, next to the meat, for about 45 minutes or until the parsnips are tender crisp, stirring a few times during cooking.
- Add the prosciuttini, mushrooms and parsley. Cook for 5 minutes. Season with salt and pepper.
Roasted Veal and Parsnip with Prosciuttini