Roast Shoulder of Veal with Parmesan Crust
- 1 boneless veal shoulder (about 3 pounds)
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh thyme
- 1 teaspoon hot red pepper flakes
- 1 tablespoon fennel seeds, toasted
- 2 tablespoons grated lemon zest
- ½ cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 red peppers, roasted, peeled, stemmed, and seeded
- ¼ cup Roasted Garlic (1 head garlic) coarsely mashed with a fork
- 3 anchovies, rinsed and chopped
- 5 ounces scamorza (use fresh mozzarella if scamorza is unavailable), diced into ½-inch cubes
- 2 cups spicy greens (arugula, mustard greens, watercress, or any combination), washed and trimmed of tough stems
- Kosher salt and freshly ground black pepper
- ½ pound freshly grated Parmesan
Instructions:
Leftover roast shoulder of veal is delicious served cold. If you want to serve the leftovers hot, carefully arrange the sliced veal in a lightly oiled roasting pan.
- Unfold the veal shoulder and remove any sinew or cartilage overlooked by the butcher. Mix the marinade ingredients together in a bowl large enough to contain the veal. Add the veal shoulder and turn in the marinade until thoroughly and evenly coated. Cover and refrigerate for 12 hours.
- Preheat the oven to 450°F.
- Unfold the shoulder on a work surface and season the exposed surface with salt and pepper. Lay the roasted red peppers evenly over the meat. Season with salt and pepper. Spread the garlic and anchovies over the peppers. Sprinkle with the scamorza and top with the spicy greens. Roll the shoulder up and tie with butcher’s twine.
- Season the outside of the veal with salt and pepper. Set the shoulder on a V-rack in a roasting pan and roast until browned, about 30 minutes. Lower the heat to 350°F and roast for another 30 minutes. Sprinkle the shoulder with the grated Parmesan and press the cheese firmly against the surface of the meat. Roast for an additional 15 to 20 minutes, or until the desired degree of doneness (figure on 20 minutes per pound). The shoulder is done to medium when an instant-read digital thermometer inserted into the center registers an internal temperature of 130°F. Allow the veal to repose for 20 minutes on top of the stove. (During this resting period, the internal temperature will rise to between 145° and 150°F.)
- To serve, carefully (in order to disturb the cheese crust as little as possible) cut away the twine and place the shoulder on a platter. Slice the shoulder crosswise at the table, one serving at a time, and serve two slices, each about 1 inch thick, per person. Do not attempt to slice the portions and arrange for serving on a large platter— veal shoulder doesn’t hold together well, and you could end up with a frustrating jumble of meat and stuffing. If you cut and serve a portion at a time, however, you can make sure each slice arrives at its intended recipient’s place as a neat medallion, with the brilliantly colored stuffing intact in the center of each slice.