Herb and Pistachio-Stuffed Veal Pot Roast

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

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

Ingredients

Main course
Gluten-free

Ingredients

Method