Name: Veal Roasted with Shallots, Fennel and Vin Santo
Yield: Makes 6 to 8 servings
Ingredients: 1 tablespoon coarse kosher salt; 1 tablespoon dried thyme; 1/2 teaspoon ground white pepper; 4 tablespoons olive oil, divided; 1 3 1/4-pound boneless veal shoulder roast; 2 pounds shallots, thinly sliced; 7 1/2 cups thinly sliced fresh fennel (from 3 large bulbs); 1 500-ml bottle Vin Santo; 1 tablespoon chopped fresh thyme

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Veal Roasted with Shallots, Fennel and Vin SantoBrian Leatart

This succulent dish is an adaptation of a recipe that Dario Cecchini, the most famous butcher in Italy, shares with his clients (his shop is in Panzano, near Florence). Vin Santo, Tuscany's celebrated dessert wine, lends its sweet, nutty flavor to the dish. Sautéed spinach would be a colorful side.

Market Tip

Look for fresh green shallots with glossy tight skins at farmers' markets.

Recipe notes

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