Pan Roasted Veal Shoulder

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I found this recipe at epicurious and tweaked it to fit our tastes. It resulted in unbelievably tender pan roasted veal shoulder with a very rich pan sauce. Do not skip the anchovies and don't be afraid, it will not taste anything like fish. It just adds a rich velvety flavor and would not be the same dish without them. I served this for father's day dinner with steamed asparagus and angel hair with garlic and parsley. Next time i may add roasting vegetables during the cooking process.

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Steps

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Mince garlic with anchovies.

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If veal is encased in a net , remove net and with kitchen string tie veal crosswise at 1-inch intervals.

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Pat veal dry and sprinkle with pepper.

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You may want to hold off on the salt until serving because the anchovies are salty.

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In a heavy kettle just large enough to hold veal heat oil over moderate heat until hot but not smoking and brown veal well , turning it.

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Transfer veal to a plate.

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In oil remaining in kettle cook anchovy mixture , stirring , 1 minute.

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Add wine and boil 1 minute.

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Return veal to kettle and simmer , partly covered , turning veal every 20 minutes and adding water / broth or even more wine as needed , 1 1 / 2 to 2 hours , or until fork tender.

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Transfer veal to a cutting board and let stand 10 minutes.

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Skim any fat from liquid in kettle.

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Add 1 / 3 cup broth and simmer , scraping up brown bits from bottom and side of kettle , until liquid has consistency of thin gravy.

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Transfer pan juices to a platter.

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Cut veal crosswise into .

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Ingredients

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garlic cloves, anchovy fillets, boneless veal shoulder, olive oil, dry white wine, beef broth, water, pepper