Best 2 Veal Roasted With Shallots Fennel And Vin Santo Recipes

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Veal roasted with shallots, fennel, and Vin Santo is a classic Italian dish that combines the richness of veal with the delicate flavors of shallots, fennel, and the sweet, nutty風味 of Vin Santo. This dish is perfect for a special occasion or a romantic dinner, and is sure to impress your guests. The key to making this dish is to use high-quality ingredients and to cook the veal slowly and gently, so that the meat remains tender and juicy. The shallots and fennel add a subtle sweetness and depth of flavor to the dish, while the Vin Santo adds a touch of acidity and complexity. Serve the veal with roasted potatoes or mashed cauliflower, and a side of steamed vegetables or a fresh salad.

Here are our top 2 tried and tested recipes!

VEAL ROASTED WITH SHALLOTS, FENNEL AND VIN SANTO



Veal Roasted with Shallots, Fennel and Vin Santo image

Categories     Wine     Vegetable     Roast     Dinner     Meat     Veal     Fennel     Shallot     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 9

1 tablespoon coarse kosher salt
1 tablespoon dried thyme
1/2 teaspoon ground white pepper
4 tablespoons olive oil, divided
1 3 1/4-pound boneless veal shoulder roast
2 pounds shallots, thinly sliced
7 1/2 cups thinly sliced fresh fennel (from 3 large bulbs)
1 500-ml bottle Vin Santo
1 tablespoon chopped fresh thyme

Steps:

  • Preheat oven to 375°F. Mix salt, dried thyme, and white pepper in small bowl. Rub 1 tablespoon oil over roast. Rub salt mixture over roast. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add meat and cook until golden brown on all sides, about 5 minutes. Transfer roast to plate.
  • Add remaining 1 tablespoon oil, shallots, and fennel to same pot. Sauté until vegetables are golden brown, stirring frequently and scraping up browned bits, about 12 minutes. Add Vin Santo; boil 3 minutes. Return veal to pot, nestling into vegetables, and top with some of vegetables. Cover; roast until instant-read thermometer inserted into center of veal registers 165°F, about 1 hour 15 minutes.
  • Transfer veal to platter. Mix fresh thyme into vegetables. Season cooking liquid with salt and pepper. Spoon vegetables and cooking liquid around roast.

SAUTEED VEAL KIDNEYS WITH ROASTED SHALLOTS, MADEIRA AND CREAM



Sauteed Veal Kidneys With Roasted Shallots, Madeira And Cream image

Provided by Anthony Bourdain

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

12 shallots
Vegetable oil, as needed
2 pounds veal kidneys
2 tablespoons butter
1/2 cup Madeira
1 cup heavy cream
1 tablespoon olive oil
1 tablespoon chopped parsley
1 teaspoon finely sliced chives

Steps:

  • Heat oven to 400 degrees. Place shallots in a roasting pan or casserole dish. Rub with vegetable oil, cover and roast until soft, about 20 minutes. Meanwhile, split kidneys lengthwise and remove nerve and core from each side. Slice clean kidneys into silver-dollar-size pieces. Set aside.
  • Squeeze roasted shallots out of their skins. Reserve 4 whole shallots for garnish and chop remainder. Place a large skillet over medium-low heat and melt 1 tablespoon butter. Add chopped shallots and saute until lightly browned, 2 to 3 minutes. Add Madeira and saute until reduced to a glaze. Stir in cream and simmer until reduced by half. Remove from heat.
  • Place a clean skillet over medium heat, and add remaining butter and the olive oil. When butter melts, add kidneys and saute until browned on all sides. Remove kidneys from pan, pour out any liquid in pan, and return kidneys to pan. Add cream sauce and simmer until kidneys are cooked to medium (pink inside) and glazed with sauce. Add parsley and chives. To serve, place equal portions on four plates, and garnish each with a whole roasted shallot. If desired, serve with sauteed spinach.

Nutrition Facts : @context http, Calories 1293, UnsaturatedFat 79 grams, Carbohydrate 35 grams, Fat 110 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 25 grams, Sodium 450 milligrams, Sugar 17 grams, TransFat 1 gram

Tips:

  • Use high-quality ingredients: The quality of your ingredients will greatly impact the final dish. Use the best veal, shallots, fennel, and Vin Santo you can find.
  • Brown the veal well: Browning the veal before roasting helps to develop flavor and color. Be sure to sear the meat on all sides over high heat.
  • Roast the veal at a moderate temperature: Roasting the veal at a moderate temperature (350°F) helps to ensure that the meat cooks evenly and remains juicy.
  • Use a good quality Vin Santo: Vin Santo is a sweet Italian wine that adds a delicious flavor to the veal. Be sure to use a Vin Santo that is at least 5 years old.
  • Serve the veal with roasted vegetables: Roasted vegetables are a great way to complement the veal. Try roasting potatoes, carrots, onions, or Brussels sprouts.

Conclusion:

Veal roasted with shallots, fennel, and Vin Santo is a delicious and elegant dish that is perfect for a special occasion. The combination of flavors is perfect, and the veal is cooked to perfection. If you are looking for a new and exciting way to prepare veal, this recipe is definitely worth trying.

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