Dacor Wall Ovens manual Veal Roasted with Shallot, Fennel, and Riesling, Veal Shoulder

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

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

71⁄2 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.

RECIPES

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