By In The Kitchen With Stefano Faita
3 pounds boneless veal shoulder, tied
2 1/2 ounces pancetta or bacon, cut into thick strips
6 anchovies fillets (packed in oil), cut into strips
2 tbsp. butter
2 tbsp. olive oil
5 to 6 ounces mixed mushrooms, sliced, such as button and cremini
Small handful pimento stuffed green olives, sliced (about 1/2 ounce)
1/2 cup whipping cream (35%)
3 to 4 cups chicken stock, preferably homemade, unsalted or low sodium
Salt and freshly ground pepper, to taste
Chopped parsley, to finish
Honey-Glazed Baby Carrots, for serving (optional)
With a paring knife, pierce 8 to 12 holes into the veal roast. Fill these holes with strips of pancetta and anchovies. Season roast with salt and pepper.
Heat Dutch oven over medium high heat. Add butter and olive oil. When butter melts, add veal roast and brown on all sides, about 10 minutes.
Add 1 cup of stock. Reduce heat to medium low. Partially cover. Continue to cook roast, occasionally basting with remaining stock and turning to cook roast evenly. Simmer until roast reaches internal temperature of 135 degrees F. (medium rare), about 1 hour and 10 minutes to 1 hour and 20 minutes.
Remove roast from Dutch oven. Tent with foil and let rest, about 10 to 15 minutes.
To finish sauce: increase heat to high and reduce pan juices until almost syrupy in consistency, about 10 to 15 minutes. Add cream, mushrooms and olives. Bring to a boil and then reduce heat to medium. Simmer until mushrooms are tender, about 5 minutes.
Remove strings from roast. Slice and add to platter. Ladle over sauce. Serve with Honey-Glazed Baby Carrots, if desired.
Yield: 6 to 8 servings