Name: Herb and Pistachio-Stuffed Veal Pot Roast
Yield: Serves 4 to 6
Ingredients: 1½ cups white wine, preferably medium-bodied; 2 cups homemade chicken stock or your favorite canned broth; 2 cups chopped white mushrooms; ¼ pound pancetta or bacon cut into large dice; 2 teaspoons chopped garlic; 1½ cups chopped fresh fennel or 2 teaspoons fennel seeds; ¾ cup heavy cream; 3 tablespoons olive oil; 2 tablespoons finely chopped fresh parsley leaves; Salt and freshly ground pepper; 1 tablespoon finely grated lemon zest; Pistachio Pesto; 3 pounds or so well-trimmed boneless veal shoulder roast (ask the butcher to do this for you); 2 cups chopped white or yellow onions

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Cooking One on One

By John Ash

Published 2004

About

We just don’t see much veal anymore. Unfortunately, it got a bad rap because of the inhumane way some ranchers raised the young animals. There is, however, “ethically and humanely grown” veal in the marketplace—ask for it! Here, I use the boneless shoulder roast, but the boneless breast is also delicious. These cuts are high in collagen, which makes for greater richness than we usually associate with veal. The herb and pistachio stuffing is actually a pesto, and any of the