Ingredients

• 1 boneless 3-4 pound veal shoulder
• 4 garlic cloves
• 3 sprigs of rosemary, leaves
• 3 sprigs of thyme, leaves
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 ounce dried porcinis
• 1 recipe Roasted Fennel and Potatoes, recipe follows
• 3 pounds Yukon gold potatoes, cut into 1-inch pieces
• 3 pounds fennel bulb, cut into wedges through the root
• 1 head of garlic, broken into cloves
• Kosher salt and freshly ground black pepper
• Extra-virgin olive oil

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Instructions

1. Preheat oven to 375 degrees. Tie the veal shoulder up into a nice round roast. In a blender, combine porcinis, and blend until you have a powder. Add garlic, rosemary, thyme, salt and pepper and blend again. Drizzle veal with olive oil then rub all over with powder.
2. Brown veal roast in a heavy-based skillet over high heat all over - about 2 minutes per side. Using tongs, transfer to the rack of a preheated oven (have a tray below to catch any drippings) and roast for about 2 hours - internal temp should read 125-130 degrees F.
3. Pre-heat oven to 350 degrees F.
4. Place a large roasting tray into the oven to heat it up. When hot remove from oven and add a drizzle of olive oil. Toss potatoes, fennel and garlic onto hot sheet tray, season with salt and pepper and place into oven on a lower rack (below the veal roast). Roast for 60 minutes until golden and caramelized.