As usual we bought too much smoked fish for our New Year's weekend. So, thanks to bagels, we've been slowly using up the salmon, whitefish, sablefish and herrings every day since. Thank goodness also that my husband doesn't complain about leftovers.
Besides, it was delicious and we don't often have smoked fish in the house.
But it's time to move on.
This veal shoulder roast is easy, nourishing and flavorful. A good cold weather dish too. And perfect for Shabbat.
It's nice with cooked egg noodles and roasted carrots.
VEAL SHOULDER ROAST
- 6 dried shiitake mushrooms
- 3 tablespoons olive oil
- 1 veal shoulder, about 3 pounds
- 1 large onion, sliced
- 1 large clove garlic, chopped
- 1-1/2 teaspoons chopped fresh rosemary (about 1/2 teaspoon dried, crushed)
- 1 teaspoon chopped fresh thyme
- freshly ground black pepper to taste
- 1/2 cup white wine
Preheat the oven to 300 degrees. Soak the dried mushrooms, rinse them and cut them into shreds. Heat 2 tablespoons olive oil in a heatproof, ovenproof casserole over medium-high heat. Brown the meat on both sides (about 3-4 minutes per side). Remove the meat to a dish and set aside. Add the remaining tablespoon olive oil to the pan. Add the onion, garlic and mushrooms and cook, stirring occasionally, for 3-4 minutes or until lightly golden. Return the meat to the pan. Season with the rosemary, thyme and pepper. Pour in the wine. Cover the pan and place in the oven. Bake for about 1-1/2 hours or until tender.
Makes 4 servings