Porcini Roast Baron of Veal

INSTRUCTIONS

1. 1
   Place onions, celery and carrots in deep roasting pan. Pour water over vegetables. Set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. 6
   Whisk in butter; Remove from heat. Add sage and parsley just before serving.
7. 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.
8. 8
   Serve 6 oz veal with 2 to 2-1/2 oz sauce.

notes

Recipe adapted from Chef Scott Tompkins, Marco Polo Supper Club, Phoenix, AZ

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