Recipe: Family-Style Rolled Veal or Pork Shoulder Roast

FAMILY-STYLE ROLLED VEAL OR PORK SHOULDER ROAST

1 (4- to 4 1/2-pound) rolled veal or pork shoulder roast
2 cloves garlic, mashed
2 teaspoons fresh chopped rosemary
2 tablespoons olive oil
Coarse salt and freshly ground black pepper
6 whole cloves garlic
1/3 cup chopped carrot
1/3 cup chopped celery
1/3 cup chopped onion
1 cup dry white wine
2 bay leaves
2 sprigs fresh rosemary

Preheat oven to 325 degrees F. Remove roast from refrigerator.

Combine mashed garlic cloves and rosemary with 1 tablespoon olive oil. Rub mixture over roast, season with salt and pepper and leave at room temperature for 30 minutes (or up to 1 hour) before roasting.

Heat the remaining 1 tablespoon olive oil over medium heat in a heavy roasting pan. Brown the roast, beginning with fat side down, for 10-12 minutes; turn every 2-3 minutes until the entire roast is evenly browned. Transfer the roast to a platter.

Add the whole garlic cloves to the roasting pan, along with chopped carrot, celery and onion. Scrape the meaty drippings from the bottom of the pan, then pour in the wine and simmer over medium heat for about 2 minutes.

Meanwhile, slip bay leaves alternately with the rosemary sprigs under the kitchen twine on each side of the roast. Then return roast to pan, fat side up, and place in oven.

For veal, cook until internal temperature reaches 130-135 degrees F, about 1 1/2 hours; for pork, roast to an internal temperature of 150 degrees F, about 2 hours.

Carefully remove roast from oven and allow to rest in roasting pan for 20 minutes before slicing. The temperature will rise 5-10 degrees during this time, giving you a perfect serving temperature.

TO SERVE THE ROAST:
Transfer to a clean cutting board. Cut away and discard the kitchen twine, bay leaves and rosemary.

Place roasting pan over a burner set at medium heat. When juices begin to simmer, remove from heat and strain through a sieve into a small bowl, pressing on the vegetables to extract the aromatic flavors.

Slice the roast and arrange on a decorative platter. Add juices that accumulate on cutting board to juices in bowl and pour over sliced roast just before serving.

Servings: 8
Source: A Return to Sunday Dinner by Russell Cronkhite