Veal Roasted with Shallots, Fennel, and Vin Santo

Name: Veal Roasted with Shallots, Fennel, and Vin Santo
Yield: 6 to 8 Servings
Ingredients: 1 tablespoon coarse kosher salt; 1 tablespoon dried thyme; 1/2 teaspoon ground white pepper; 4 tablespoons olive oil, divided; 1 3 1/4-pound boneless veal shoulder roast; 2 pounds shallots, thinly sliced; 7 1/2 cups thinly sliced fresh fennel (from 3 large bulbs); 1 500-ml bottle Vin Santo; 1 tablespoon chopped fresh thyme

By Evan KleimanPhotographer Brian Leatart

November 2, 2008

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Recipe notes