Error during authentication for model gpt-4o-mini: Failed to create temporary account. Status: 400, Details: You are not allowed to sign up.
Ingredients
1 tablespoon balsamic vinegar
0.5 cup tomatoes canned drained chopped
0.8 ounce porcini mushrooms dried
0.5 cup cooking wine dry red
1 tablespoon rosemary fresh chopped
1 tablespoon thyme leaves fresh
8 large garlic cloves
0.5 teaspoon ground pepper black
1 teaspoon kosher salt
4 cups low-salt chicken broth canned
0.3 cup olive oil
5 pound veal shoulder clod roast
3 tablespoons tomato paste
2 pounds meaty veal neck bones
Equipment
bowl
oven
pot
baking pan
aluminum foil
Directions
Preheat oven to 350°F. Grind mushrooms to powder in coffee or spice mill. Coarsely chop garlic, rosemary, thyme, salt and pepper in processor. Set aside 1 tablespoon garlic mixture; press remainder, 1/2 teaspoon at a time, into center of veal through openings of string (or poke holes in veal and push garlic mixture in). Coat outside of veal with mushroom powder.
Heat oil in heavy large pot over medium-high heat.
Add bones and brown well, about 8 minutes.
Transfer bones to bowl.
Add veal to pot. Brown on all sides, about 5 minutes.
Add reserved 1 tablespoon garlic mixture and any remaining mushroom powder to pot around veal and stir 1 minute. Arrange bones around veal.
Add broth, wine, tomatoes, tomato paste and vinegar. Bring to boil. Cover; place in oven and roast until veal is tender, turning veal every 30 minutes, about 2 hours. Cool veal uncovered 1 hour. Discard bones. Refrigerate until cold, then cover and keep refrigerated 1 day. Scrape off fat from surface of sauce.
Transfer veal to work surface, scraping any sauce back into pot.
Remove strings.
Cut veal crosswise into scant 1/2-inch-thick slices. Overlap slices in large baking dish. Boil sauce until reduced to 3 1/2 cups, about 20 minutes. Season to taste with salt and pepper. Spoon sauce over veal. (Can be prepared 2 days ahead. Cover with foil and chill.)
