Ingredients

Check off ingredients as you go

Serves 6

• 1.5kg (3.3 lbs) boneless rolled veal roast (shoulder, topside…)
• 2 tablespoons oil
• 600g (1.3 lbs) mushrooms (button, oyster…)
• 25cl (1 cup) dry white wine
• 1 bay leaf

For the porcini sauce

• 50g (1.75 oz) dried porcini mushrooms (to rehydrate in 400ml/1¾ cups water)
• 2 shallots (or 1 onion), finely chopped
• 2 garlic cloves
• 25cl (1 cup) rice or soy cream
• 1 teaspoon veal stock concentrate diluted in ½ glass water
• 6 fresh sage leaves and 3 sprigs tarragon (or 6 stems parsley, rosemary)
• Salt, pepper
• To thicken the sauce if needed
• 1 level tablespoon potato starch or cornstarch

If you change the number of serving, consider adjusting cooking times!

1. Clean the mushrooms. If using dried porcini, soak them in the 400ml (1¾ cups) water for 1 hour to rehydrate. Rinse quickly and drain. Don’t discard the soaking water—it will flavor the mushroom sauce. If not using porcini, use the same amount of water or stock in the following steps.
2. In a Dutch oven or heavy pot, heat the olive oil and brown the veal roast on all sides. Season lightly with salt and pepper. Transfer to a baking dish with the mushrooms arranged around it.
3. In a skillet (the same one if possible), add the chopped shallot and garlic, sauté briefly, then deglaze with white wine. Scrape with a wooden spoon to collect the cooking juices, let the wine evaporate, then add the veal stock, mushroom soaking liquid (or broth), cream, bay leaf, and herbs (sage, tarragon). You should smell a delicious porcini aroma rising from the pan. Bring to a boil, then turn off the heat.
4. Preheat the oven to 140°C (285°F). Using a ladle, pour the skillet contents into the baking dish with the veal roast and mushrooms, basting everything well.

5. Bake in the middle of the oven for 1h30, basting regularly with the sauce.
6. When done, if the sauce is too thin, dilute the starch and reheat gently until thickened. Let rest a few minutes, then slice to serve.

The roasted veal pairs beautifully with these roasted carrots, steamed potatoes, or plain white rice.

Tips and Variations

• For quantity, plan on 150-200g (5-7 oz) per person for boneless roast.

• It’s important to take the veal out of the refrigerator a good half hour before cooking, otherwise the thermal shock will make it less tender.

• Replace the porcini with any dried mushrooms you like (morels, wild mushroom mix, oyster mushrooms).

• If you prefer smaller pieces of meat, you can ask the butcher to cut it for a veal sauté instead of rolling the shoulder into a roast.

• For a Dutch oven version, instead of baking, simmer covered over low heat for about 1h30.

• If using tarragon as indicated, use less than other herbs as it has a powerful flavor.

• For traditional oven cooking rather than low temperature, bake at 180°C (350°F) for about 1h20. Generally, count 30-35 minutes per 500g (1 lb) of meat.