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Porcini Roast Baron of Veal



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6 cups (1 lb. 10 oz.) chopped onions
4-1/2 cups (1 lb. 4 oz.) chopped celery
1-1/2 cups (8-1/2 oz.) chopped carrots
3 qt. water
40 - 45 lb. Veal leg, H bone removed and end of shank frenched (IMPS/NAMP 334)
10 ea. garlic cloves, peeled
10 ea. fresh sage leaves
1/4 cup (2 oz.) sugar
1/4 cup (2 oz.) plus 3/4 tsp. kosher salt, divided
3 tbsp. (1/2 oz.) dried porcini mushrooms, ground to powder
1 tbsp. (1/4 oz.) plus 1/4 tsp. ground white pepper, divided
1 tbsp. (1/8 oz.) fennel seeds
1 tbsp. ( 1/8 oz.) crushed red pepper
6 ea. (7 oz.) shallots, minced
6 tbsp. (4 oz.) unsalted butter, divided
3 cups dry white wine
2 qt. veal stock
1 cup pan drippings
3 cups whipping cream
cornstarch slurry, as needed
1 tbsp. (3/4 oz.) porcini rub
1/2 cup (3/4 oz.) fresh sage, finely chopped
1/2 cup (3/4 oz.) fresh parsley, finely chopped


  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.


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

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cuisines European, Italian
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