Porcini Roast Baron of Veal
Recipe adapted from Chef Scott Tompkins, Marco Polo Supper Club, Phoenix, AZ
6 cups or 1 lb 10 oz Chopped onions
4-1/2 cups or 1 lb 4 oz Chopped celery
1-1/2 cups or 8-1/2 oz Chopped carrots
3 qts Water
About 40 to 45 lbs Veal leg, H bone removed and end of shank frenched (IMPS/NAMP 334)
10 each Garlic cloves, peeled
10 each Fresh sage leaves
1/4 cup or 2 oz Sugar
1/4 cup or 2 oz Kosher salt
3 Tbsp or 1/2 oz Dried porcini mushrooms, ground to powder
1 Tbsp or 1/4 oz Ground white pepper
1 Tbsp or 1/8 oz Fennel seeds
1 Tbsp or 1/8 oz Crushed red pepper
6 each or 7 oz Shallots, minced
2 Tbsp or 1 oz Unsalted butter
3 cups Dry white wine
2 qt Veal stock
1 cup Pan drippings
3 cups Whipping cream
Cornstarch slurry as needed
1 Tbsp or 3/4 oz Porcini Rub
3/4 tsp Kosher salt
1/4 tsp Ground white pepper
6 Tbsp or 3 oz Unsalted butter
1/2 cup or 3/4 oz Fresh sage, finely chopped
1/2 cup or 3/4 oz Fresh parsley, finely chopped
Place onions, celery and carrots in deep roasting pan. Pour water over vegetables. Set aside.
Make 10 evenly spaced 2-inch slits on all surfaces of veal leg with thin-bladed knife. Wrap each garlic clove in sage leaf and insert one into each slit. Place veal leg over vegetables in roasting pan.
Combine rub ingredients. Reserve 1 Tbsp rub for Sage Sauce. Press remaining rub evenly onto all surfaces of veal leg.
Roast veal leg in 325°F oven until internal temperature reaches 150º F; about 5-1/2 hours. Remove veal from pan; loosely cover and let stand until internal temperature reaches 160º F. Keep warm until ready to use. Strain pan drippings; discard vegetables. Skim fat from drippings. Reserve 1 cup drippings.
While veal is resting, sauté shallots in 2 Tbsp butter over medium heat until tender. Add wine; reduce by half. Add stock; reduce by half. Add reserved pan drippings, heavy cream and reserved Porcini Rub; simmer until slightly thickened, skimming sauce occasionally. Thicken with cornstarch slurry, if necessary. Season with salt and pepper.
Whisk in butter; Remove from heat. Add sage and parsley just before serving.
Stand veal leg resting on large end with shank pointing upwards. Carve against the grain downward from the shank to the knuckle; carve around the knuckle and straight down again.
Serve 6 oz veal with 2 to 2-1/2 oz sauce.