Entree: Portugal – Porto & North – Vitela Assada à Moda de Lafões (Lafões-style roasted veal braised with garlic, white wine, bay and smoked lardons)
Serving Size: 6
Approximate Time
Prep
20 min
Cook
2 hrs 30 min
Additional
15 min
Total
3 hrs
Ingredients
- 1 boneless veal shoulder roast, approx. 3 lb (1.36 kg)
- 1 tbsp (15 ml) olive oil
- 4 oz (115 g) bacon or lardons, diced
- 6 cloves garlic, sliced
- 1 large onion, about 8 oz (225 g), sliced
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) veal or beef stock
- 2 bay leaves
- 1 tsp (2 g) sweet paprika (pimentón)
- 1 tsp (5 g) coarse salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) red wine vinegar
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (8 g) chopped fresh parsley for garnish
Instructions
1. Preheat the oven to 325°F (160°C). Pat the veal roast dry and season all over with salt, pepper and paprika.
2. In a heavy ovenproof Dutch oven over medium-high heat, warm the olive oil. Add the diced bacon and cook until fat renders and pieces are lightly browned, about 4–5 minutes. Remove with a slotted spoon and reserve.
3. Sear the veal in the bacon fat and oil on all sides until well browned, about 8–10 minutes total. Transfer the roast to a plate.
4. Add the sliced onion to the pot and sauté until translucent, about 5 minutes. Add the sliced garlic and cook 1 minute until fragrant.
5. Deglaze the pot with the white wine, scraping up browned bits. Stir in the stock, red wine vinegar, bay leaves and reserved bacon. Return the veal to the pot, spooning some liquid over the roast.
6. Cover the pot and transfer to the preheated oven. Braise for 2 to 2 1/2 hours, or until the veal is very tender when pierced with a fork.
7. Remove the roast to a cutting board and tent with foil to rest 10–15 minutes. Place the Dutch oven over medium heat, skim excess fat, and simmer the braising liquid until slightly reduced if needed. Swirl in the butter to finish the sauce.
8. Slice the veal and serve with the sauce spooned over, garnished with chopped parsley.
