Roasted Veal and Parsnip with Prosciuttini
- 1 roast veal shoulder, about 2 1/2 lb (1.2 kg), tied
- 6 tbsp (90 ml) butter
- 2 onions, finely chopped
- 1 cup (250 ml) white wine
- 1 cup (250 ml) chicken broth
- 14 g dried porcini mushrooms, chopped
- 1/4 cup (60 ml) 35 % heavy cream (Optional)
- 1/2 lb (227 g) white mushrooms, sliced
- 3 lb (1.5 kg) parsnips, peeled and cut into 2 cm (3/4-inch) pieces
- 12 slices prosciuttini, finely chopped (see note)
- 2 tbsp (30 ml) chopped parsley
- Salt and pepper
- With the rack in the middle position, preheat the oven to 350 °F (180 °C).
- In a large ovenproof skillet, brown the meat on each side in 2 tbsp (30 ml) of the butter. Season with salt and pepper. Transfer to a plate. Keep the fat in the skillet.
- In the same skillet, soften the onions. Deglaze with the wine and simmer for 2 minutes. Add the broth and porcini. Bring to a boil. Return the meat to the skillet. Cover and roast in the oven for 2 hours and 30 minutes or until the meat is very tender. Add the cream, if desired.
- Meanwhile, in another large ovenproof skillet, brown the white mushrooms in 2 tbsp (30 ml) of the butter. Season with salt and pepper. Transfer to a plate.
- In the same skillet, brown the parsnips in the remaining butter (2 tbsp / 30 ml). Roast, beside the meat, for about 45 minutes or until the parsnips is al dente, stirring a few times during cooking.
- Add the prosciuttini, mushrooms and parsley. Cook for 5 minutes. Season with salt and pepper.
"Prosciuttino"(Or plural “Prosciuttini") means in Italian "small prosciutto". This word denotes a salted, spiced and dried ham. Its taste and texture is reminiscent of both prosciutto and pancetta. It is found in some grocery stores and butcher shops, sliced or in pieces.