Recipe adapted from Chef Scott Tompkins, Marco Polo Supper Club, Phoenix, AZ
Ingredients
- 6 cups or 1 lb 10 oz Chopped onions
- 4-1/2 cups or 1 lb 4 oz Chopped celery
- 1-1/2 cups or 8-1/2 oz Chopped carrots
- 3 qts Water
- About 40 to 45 lbs Veal leg, H bone removed and end of shank frenched (IMPS/NAMP 334)
- 10 each Garlic cloves, peeled
- 10 each Fresh sage leaves
Porcini Rub:
- 1/4 cup or 2 oz Sugar
- 1/4 cup or 2 oz Kosher salt
- 3 Tbsp or 1/2 oz Dried porcini mushrooms, ground to powder
- 1 Tbsp or 1/4 oz Ground white pepper
- 1 Tbsp or 1/8 oz Fennel seeds
- 1 Tbsp or 1/8 oz Crushed red pepper
Sage Sauce:
- 6 each or 7 oz Shallots, minced
- 2 Tbsp or 1 oz Unsalted butter
- 3 cups Dry white wine
- 2 qt Veal stock
- 1 cup Pan drippings
- 3 cups Whipping cream
- Cornstarch slurry as needed
- 1 Tbsp or 3/4 oz Porcini Rub
- 3/4 tsp Kosher salt
- 1/4 tsp Ground white pepper
- 6 Tbsp or 3 oz Unsalted butter
- 1/2 cup or 3/4 oz Fresh sage, finely chopped
- 1/2 cup or 3/4 oz Fresh parsley, finely chopped
Instructions
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Place onions, celery and carrots in deep roasting pan. Pour water over vegetables. Set aside.
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Make 10 evenly spaced 2-inch slits on all surfaces of veal leg with thin-bladed knife. Wrap each garlic clove in sage leaf and insert one into each slit. Place veal leg over vegetables in roasting pan.
Porcini Rub:
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Combine rub ingredients. Reserve 1 Tbsp rub for Sage Sauce. Press remaining rub evenly onto all surfaces of veal leg.
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Roast veal leg in 325°F oven until internal temperature reaches 150º F; about 5-1/2 hours. Remove veal from pan; loosely cover and let stand until internal temperature reaches 160º F. Keep warm until ready to use. Strain pan drippings; discard vegetables. Skim fat from drippings. Reserve 1 cup drippings.
Sage Sauce:
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While veal is resting, sauté shallots in 2 Tbsp butter over medium heat until tender. Add wine; reduce by half. Add stock; reduce by half. Add reserved pan drippings, heavy cream and reserved Porcini Rub; simmer until slightly thickened, skimming sauce occasionally. Thicken with cornstarch slurry, if necessary. Season with salt and pepper.
Whisk in butter; Remove from heat. Add sage and parsley just before serving. -
Stand veal leg resting on large end with shank pointing upwards. Carve against the grain downward from the shank to the knuckle; carve around the knuckle and straight down again.
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Serve 6 oz veal with 2 to 2-1/2 oz sauce.
