Recipe courtesy Tyler Florence

Yield: serves 6-8

Time: 3 hours 30 minutes

4 lb 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

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:

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.

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.

Tags: veal