Veal shoulder is a great value compared to more popular cuts like chops and loin roasts and is woefully underused in my opinion. When cooked low and slow, it delivers amazing flavor without much effort. Dried porcini mushrooms add a welcome earthy note.


  • 4 cups dried porcini mushrooms
  • 3 tablespoons kosher salt
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons freshly ground black pepper
  • 5- to 6-pound boneless veal shoulder
  • Extra-virgin olive oil


Preheat the oven to 300°F.

Place the porcinis in a clean coffee mill or spice grinder and grind to a fine powder. Transfer to a small bowl and stir in the salt, onion powder, garlic powder, and pepper.

Place the veal on a parchment-lined baking sheet and rub with a bit of oil. Rub the veal liberally all over with the ground porcini mixture.

Roast the veal until it is very tender and nearly falling apart, about 3 hours. Let the meat rest for at least 20 minutes before slicing.