Roast Veal with Fennel, Shallots, Potatoes and Plum-Cranberry Chutney

by Rachael Ray Show Staff 9:00 AM, December 6, 2016

Aired December 6, 2016

Serves 6

1 4-pound, boneless veal shoulder or leg, tied
EVOO – Extra Virgin Olive Oil, for liberal drizzling
Salt and pepper
2 tablespoons rosemary, chopped
2 tablespoons thyme leaves
2 teaspoons (2/3 palmful) fennel seed
12 large shallots, peeled and halved
3 fennel bulbs, trimmed and cut into eighths
2 pounds fingerling potatoes, halved
2 bulbs garlic, halved
1 cup white wine
1 cup beef stock
3 tablespoons butter
For the Plum-Cranberry Chutney:
1 1/2 pounds Italian plums or other plums of choice, pitted and sliced into 1-inch wedges or cut into 1-inch dice 
2 cups cranberries
1 cup water
1 cup light brown sugar
1 teaspoon chili flakes
1 1/2 teaspoons each cumin, caraway and mustard seed, toasted and ground
1 1/2 teaspoons paprika
2 large shallots or 1 small red onion, finely chopped
1/4 cup red wine vinegar
2 inches ginger root, peeled and grated 


Preheat oven to 375°F. Bring veal to room temperature.
Slather roast with EVOO and rub with kosher salt, coarse black pepper, rosemary, thyme and fennel seed.
Place shallots, fennel and potatoes in a roasting pan and coat with EVOO, salt and pepper. Set roast on top of potatoes and fennel and roast about 1 hour and 50 minutes to 2 hours, until it reaches an internal temperature of 160°F.
For the chutney, place all ingredients in small pot and bring to boil. Reduce heat a bit and cook 20 minutes or so to thicken and cranberries have popped.
Transfer roast to carving board and trim strings; let rest 20 minutes. Arrange fennel and potatoes on a platter and cover to keep warm. Place roasting pan with drippings on the stove and whisk in wine. Reduce liquid by half then add stock and butter, and cook a few minutes to thicken a bit. Transfer to gravy/sauce boat.
Arrange slices of veal on top of the fennel and potatoes, and serve with gravy and chutney alongside.


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