Veal Cacciatore

Ingredients for Veal Cacciatore

• 160ml dry white wine

• 80ml broken dried porcini (5g)

• 1 (5-to 6-pound) boneless veal shoulder roast

• 60ml olive oil, divided

• 110g sliced pancetta, chopped

• 2 medium onions, chopped

• 2 medium carrots, chopped

• 2 celery ribs, chopped

• 3 garlic cloves, finely chopped

• 1 (800g) can whole tomatoes in juice

• 1 1/2 (6-inch) rosemary sprigs

• 2 Turkish bay leaves or 1 California

• 80ml small brine-cured black olives such as Niçoise

• Accompaniment: polenta

Preheat oven to 163°C with rack in middle.

Bring wine to a simmer in a small saucepan. Stir in porcini and remove from heat.

Pat veal dry and season with 3/4 teaspoons salt and 1/2 teaspoons pepper. Heat 2 tablespoons oil in a wide 6-to 8-quart heavy pot over medium-high heat until it shimmers, then brown veal, turning, about 12 minutes.

Transfer veal to a plate. Discard fat from pot and add remaining 2 tablespoons oil. Add pancetta and sauté over medium-high heat until it begins to brown. Add onions and sauté until softened, about 8 minutes.

Drain porcini in a fine-mesh sieve set over a bowl, pressing on mushrooms and reserving wine. Coarsely chop porcini and add to pancetta mixture with carrots, celery, and garlic. Sauté until softened, about 8 minutes. Stir in wine and cook until most has evaporated, about 2 minutes.

Coarsely chop tomatoes and add to pot with their juice. Simmer, stirring occasionally, until thickened, about 15 minutes. Add veal with meat juices from plate, rosemary, bay leaves, and olives. Cover pot and braise veal in oven, turning roast occasionally, until centre of meat is fork-tender, 2 3/4 to 3 hours.

Transfer veal to a cutting board and let stand, loosely covered. Simmer sauce over medium heat, stirring occasionally, until thickened, about 10 minutes. Season with salt and a pinch of sugar if desired. Cut off strings from roast and discard bay leaves and rosemary. Thickly slice veal and return to pot, basting with sauce.

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