Time: 3 hours 30 minutes

Serves: 6-8

  • 4 lb boneless veal shoulder, tied
  • Koser salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 1/2 gallon milk
  • 3 tablespoon honey
  • 1/4 bunch fresh thyme
  • 4-5 dried porcini mushroom
  • 4 cloves garlic, peeled
  • 6 medium-sized turnips
  • Extra-virgin olive oil
  • Kosher salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped flat-leaf parsley
  • Preheat oven to 350 degrees F.


Recipe courtesy Tyler Florence 051609-tyler_florence_veal Preheat oven to 350 degrees F. Set a heavy-based pot with fitting lid or Dutch oven over medium-high heat.   Add a 3-count of olive oil.  Season veal with plenty of salt and pepper then brown all over in pot so the shoulder has a nice crust.  Add garlic, thyme and mushrooms then pour in milk and stir in honey.  Cover and roast in the oven for 3 hours until the veal is fork tender. Once cooked, remove meat from pot and set aside.  Pour braising liquid along with mushrooms and garlic into a blender and puree until slightly thickened and silky smooth.  Add plenty of freshly ground black pepper and pour back over meat.  Serve with Buttered Turnips. BUTTERED TURNIPS: Peel and quarter turnips.  Set out on a roasting tray and drizzle with olive oil.  Season with salt and roast for 25 -30 minutes until just tender.  Remove from oven and toss in a large mixing bowl with butter and parsley so they are evenly coated and glossy.  Season with salt.

Edited: August 4th, 2009