Vitello Tonnato

1 rolled boneless veal shoulder roast

(23â„4 to 3 pounds), trimmed and tied

10 anchovy fillets

2 garlic cloves, thinly sliced

3 cups water

1 can (141â„2 ounces) chicken broth or

13â„4 cups Chicken Broth (page 62)

1 cup dry white wine

1 medium onion, thinly sliced

2 carrots, peeled and thinly sliced

1 can (6 ounces) tuna packed in oil, undrained

1â„2 cup mayonnaise

1â„2 cup heavy or whipping cream

1 tablespoon fresh lemon juice

1â„2 teaspoon salt

1â„4 teaspoon dried sage

2 tablespoons chopped fresh parsley

With sharp knife, make slits all over veal. Coarsely chop 2 anchovies; insert chopped anchovies and garlic into slits.
In nonreactive 5-quart Dutch oven, combine water, broth, wine, onion, and carrots and heat to boiling over medium heat. Add roast to Dutch oven. Reduce heat; cover and simmer until veal is tender, about 1 hour and 45 minutes.
Remove from heat; let veal cool in broth 1 hour, then transfer veal to plate and refrigerate to cool completely. Strain broth, reserving 3â„4 cup; discard remaining broth. Transfer reserved broth to food processor fitted with knife blade. Add tuna, mayonnaise, cream, lemon juice, salt, sage, and remaining 8 anchovies; puree until smooth.
Cut veal into thin slices; transfer to deep platter large enough to hold veal in one or two layers. Pour sauce over veal; cover and refrigerate at least 1 hour or up to 24 hours. Serve chilled or at room temperature, sprinkled with parsley. Makes 8 main-dish servings.

Prep: 20 minutes plus cooling and chilling Cook: 1 hour 50 minutes