Veal Roasted with Shallots, Fennel and Vin Santo

Gluten Free
Dairy Free
Health score
46%
Veal Roasted with Shallots, Fennel and Vin Santo
45 min.
8
499kcal

Suggestions


Indulge in a culinary delight with our roasted veal shoulder, a sumptuous dish that beautifully blends the savory flavors of shallots and fennel with the rich sweetness of Vin Santo. Perfect for special occasions or a cozy family dinner, this gluten-free and dairy-free recipe is designed to impress. Whether you’re celebrating a milestone or simply treating yourself and your loved ones, this meal promises to deliver an unforgettable dining experience.

Imagine the aroma of the veal roasting in your oven, mingling with the caramelized shallots and aromatic fennel, creating a heartwarming atmosphere in your kitchen. In just 45 minutes, you can prepare a delicious main course that serves eight, ensuring that everyone has a generous helping of this tender, flavorful meat. With a calorie count of 499 per serving, it’s an indulgence that won’t weigh you down.

The combination of coarse kosher salt, dried thyme, and white pepper enhances the natural flavors of the veal, while the final touch of fresh thyme infuses the dish with a vibrant freshness. Not only does this roast shine at the dinner table, but it also showcases your culinary skills, making it an impressive centerpiece for any gathering. Get ready to elevate your dining experience with this exquisite recipe that celebrates comfort food at its finest.

Ingredients

  • tablespoon kosher salt 
  • tablespoon thyme dried
  • 7.5 cups fennel bulb fresh thinly sliced (from 3 large bulbs)
  • tablespoon thyme sprigs fresh chopped
  • 0.5 teaspoon pepper white
  • tablespoons olive oil divided
  • 3.3 pound beef shoulder roast boneless
  • pounds shallots thinly sliced
  • 500 ml frangelico 
  • 500 ml frangelico 

Equipment

  • bowl
  • oven
  • pot
  • kitchen thermometer

Directions

  1. Preheat oven to 375°F.
  2. Mix salt, dried thyme, and white pepper in small bowl. Rub 1 tablespoon oil over roast. Rub salt mixture over roast.
  3. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat.
  4. Add meat and cook until golden brown on all sides, about 5 minutes.
  5. Transfer roast to plate.
  6. 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.
  7. 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.
  8. Transfer veal to platter.
  9. Mix fresh thyme into vegetables. Season cooking liquid with salt and pepper. Spoon vegetables and cooking liquid around roast.
  10. Market Tip
  11. Look for fresh green shallots with glossy tight skins at farmers' markets.

Nutrition Facts

Calories499kcal
Protein45.39%
Fat34.04%
Carbs20.57%

Properties

Glycemic Index
15
Glycemic Load
6.21
Inflammation Score
-9
Nutrition Score
37.57956501712%

Flavonoids

Eriodictyol
0.88mg
Apigenin
0.03mg
Luteolin
0.4mg
Quercetin
0.19mg

Nutrients percent of daily need

Calories:499.45kcal
24.97%
Fat:18.85g
29%
Saturated Fat:6.03g
37.68%
Carbohydrates:25.62g
8.54%
Net Carbohydrates:19.13g
6.96%
Sugar:12.14g
13.49%
Cholesterol:149.26mg
49.75%
Sodium:1053.88mg
45.82%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:56.54g
113.09%
Zinc:15.46mg
103.09%
Vitamin B12:6.08µg
101.35%
Selenium:62.03µg
88.62%
Vitamin B6:1.69mg
84.52%
Vitamin K:67.86µg
64.63%
Phosphorus:569.81mg
56.98%
Vitamin B3:11.13mg
55.66%
Iron:8.23mg
45.71%
Potassium:1411.65mg
40.33%
Manganese:0.57mg
28.64%
Vitamin B2:0.46mg
26.87%
Fiber:6.5g
25.99%
Vitamin C:20.54mg
24.89%
Magnesium:88.22mg
22.06%
Vitamin B5:1.89mg
18.85%
Folate:75.25µg
18.81%
Copper:0.36mg
18.09%
Vitamin B1:0.23mg
15.11%
Vitamin E:1.78mg
11.9%
Calcium:117.97mg
11.8%
Vitamin A:181.77IU
3.64%
Vitamin D:0.18µg
1.23%
Source:Epicurious