Name: Braised Veal with Gremolata
Cook time: 40 min
Total time: 3.25 hrs
Yield: Makes 6 servings
Ingredients: 2 cups boiling water; 1 ounce dried porcini; 1 (4 1/2- to 5-pounds) boneless veal shoulder roast, rolled and tied by butcher; 2 large garlic cloves, cut lengthwise into 20 thin slices; 1 tablespoon olive oil; 1 cup dry white wine; 1 tablespoon potato starch dissolved in 1 1/2 tablespoons cold water; 2 tablespoons finely chopped fresh flat-leaf parsley; 1 tablespoon finely chopped fresh basil; 1 tablespoon finely grated fresh lemon zest; 2 teaspoons minced garlic; Accompaniment: porcini matzo polenta wedges

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Braised Veal with GremolataRichard Gerhard Jung

Gremolata, a mix of finely chopped lemon zest, parsley, and garlic, is an Italian topping classically served with osso buco. We added some basil to make it even livelier.

Cooks' notes

·Veal (cooled on cutting board but not sliced) can be made 1 day ahead and chilled, covered. Slice meat while still cold and reheat in sauce.
·Sauce can be made 1 day ahead, then cooled completely before being chilled, covered.

Recipe notes

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