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1
Place onions, celery and carrots in deep roasting pan. Pour water over vegetables. Set aside.
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2
Make 10 evenly spaced 2-inch slits on all surfaces of veal leg with thin-bladed knife. Wrap each garlic clove in sage leaf and insert one into each slit. Place veal leg over vegetables in roasting pan.
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3
For Porcini Rub: Combine ingredients such as sugar, 1/4 cup kosher salt, porcini mushrooms, 1 tbsp. white pepper, fennel seeds and red pepper. Reserve 1 Tbsp rub for Sage Sauce. Press remaining rub evenly onto all surfaces of veal leg.
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4
Roast veal leg in 325°F oven until internal temperature reaches 150º F; about 5-1/2 hours. Remove veal from pan; loosely cover and let stand until internal temperature reaches 160º F. Keep warm until ready to use. Strain pan drippings; discard vegetables. Skim fat from drippings. Reserve 1 cup drippings.
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5
For Sage Sauce: While veal is resting, sauté shallots in 2 tbsp butter over medium heat until tender. Add white wine; reduce by half. Add veal stock; reduce by half. Add reserved pan drippings, heavy cream and reserved Porcini Rub; simmer until slightly thickened, skimming sauce occasionally. Thicken with cornstarch slurry, if necessary. Season with 3/4 tsp. salt and 1/4 tsp. pepper.
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6
Whisk in butter; Remove from heat. Add sage and parsley just before serving.
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7
Stand veal leg resting on large end with shank pointing upwards. Carve against the grain downward from the shank to the knuckle; carve around the knuckle and straight down again.
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8
Serve 6 oz veal with 2 to 2-1/2 oz sauce.
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