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Veal Roasted with Shallots, Fennel, and Vin Santo


Veal Roasted with Shallots, Fennel, and Vin Santo Recipe

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
Directions:
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Rank

34.873800136


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