Serves 8 to 10
For the Roast:
1 whole veal shank
2 cups onions, medium diced
1 cup carrots, medium diced
1 cup celery, finely chopped
2 teaspoons olive oil
¼ cup dried porcini mushrooms (optional)
¼ cup dry white wine
3 cups chicken stock
Salt and freshly ground black pepper, to taste
1 sprig fresh thyme
1 sprig fresh rosemary
1 bay leaf
Brine for Stinco:
1 gallon cold water
1/4 cup granulated sugar
1 cup kosher salt
In a large pot combine the water, salt and sugar, and stir until dissolved. Place the veal shank into the brine mixture; making sure that the whole piece of meat is covered. Seal the top of the pot with plastic wrap, and store in the refrigerator overnight.
Pre-heat the oven to 350 degrees F.
When ready to use, remove the veal from the brine, and discard the brine. Pat the veal dry with paper towels, and season with salt and pepper.
Pre-heat a six-quart Dutch oven on medium high heat, and add two tablespoons of olive oil. When the olive oil begins to smoke, sear the veal on all sides until golden brown. Once the veal is golden brown, remove and set aside. Add carrots, onions, and celery and cook until the vegetables are soft and caramelized, about 10 minutes. Add a quarter cup of dried porcini mushrooms, and deglaze with white wine, making sure to scrape the bottom of the pot clean. Cook until the wine is completely evaporated. Once the wine is evaporated, add three cups of chicken stock, one sprig of rosemary, one bay leaf, and one sprig of thyme. Place the veal back into the Dutch oven, and bring the stock up to a simmer. Place the lid onto the Dutch oven, and place into the oven. Cook for 20 minutes with the top on.
When 20 minutes has passed, remove the pot from the oven to the counter, and take off the lid. Stir the vegetables around, and return the Dutch oven to the oven without the lid, for an additional 40 minutes to an hour, or until the internal temperature of the meat, near the bone, has reached 170 degrees F. You should check on the veal occasionally, making sure that there is still some liquid in the pot. If not, add a little water to make sure that the vegetables don’t burn. Stir to combine if you do so.
Remove the veal from the Dutch oven, and let rest on a roasting rack for at least 15 minutes. As the roast rests, place the rest of the contents in the Dutch oven into a foodmill to create sauce, or sugo. Finish the sugo with two tablespoons of black truffle butter (or unsalted regular butter).
Note: You can also use a hand blender, if you don’t have a food mill.
Stand the roast upright, and thinly slice the meatiest portion of the veal onto a serving dish, and top with sugo finto.