Veal Roasted With Shallots Fennel And Vin Santo Recipes

VEAL ROASTED WITH SHALLOTS, FENNEL AND VIN SANTO

Steps:

• Preheat oven to 375°F. Mix salt, dried thyme, and white pepper in small bowl. Rub 1 tablespoon oil over roast. Rub salt mixture over roast. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add meat and cook until golden brown on all sides, about 5 minutes. Transfer roast to plate.
• Add remaining 1 tablespoon oil, shallots, and fennel to same pot. Sauté until vegetables are golden brown, stirring frequently and scraping up browned bits, about 12 minutes. Add Vin Santo; boil 3 minutes. Return veal to pot, nestling into vegetables, and top with some of vegetables. Cover; roast until instant-read thermometer inserted into center of veal registers 165°F, about 1 hour 15 minutes.
• Transfer veal to platter. Mix fresh thyme into vegetables. Season cooking liquid with salt and pepper. Spoon vegetables and cooking liquid around roast.

SAUTEED VEAL KIDNEYS WITH ROASTED SHALLOTS, MADEIRA AND CREAM

Steps:

• Heat oven to 400 degrees. Place shallots in a roasting pan or casserole dish. Rub with vegetable oil, cover and roast until soft, about 20 minutes. Meanwhile, split kidneys lengthwise and remove nerve and core from each side. Slice clean kidneys into silver-dollar-size pieces. Set aside.
• Squeeze roasted shallots out of their skins. Reserve 4 whole shallots for garnish and chop remainder. Place a large skillet over medium-low heat and melt 1 tablespoon butter. Add chopped shallots and saute until lightly browned, 2 to 3 minutes. Add Madeira and saute until reduced to a glaze. Stir in cream and simmer until reduced by half. Remove from heat.
• Place a clean skillet over medium heat, and add remaining butter and the olive oil. When butter melts, add kidneys and saute until browned on all sides. Remove kidneys from pan, pour out any liquid in pan, and return kidneys to pan. Add cream sauce and simmer until kidneys are cooked to medium (pink inside) and glazed with sauce. Add parsley and chives. To serve, place equal portions on four plates, and garnish each with a whole roasted shallot. If desired, serve with sauteed spinach.