Veal cappello del prete shoulder with mushrooms

A tender, flavoursome shoulder cut for roasting or boiling. Beef is tender, veal exceptionally fork-tender. Serve with mash or polenta.

INGREDIENTS FOR 4

1 KG VEAL CAPPELLO DEL PRETE

400 G BUTTON MUSHROOMS

1 GLASS WHITE WINE

2 GLASSES STOCK

20 G BUTTER

1 CARTA

1 CELERY STALK

1 ONION

1 GARLIC CLOVE

PARSLEY

SALT

PEPPER

EXTRA VIRGIN OLIVE OIL

I trim cartilage.

I clean vegetables.

I process vegetables and sauté in plenty of oil.

I brown meat all over.

I add salt and pepper.

I add white wine and evaporate.

I cover with stock and cook for 1 hour, turning and adding stock if needed.

I trim and peel mushrooms and slice.

After 1 hour, I add mushrooms.

I cook another half hour until meat very tender when pierced.

I blend 2/3 tablespoons mushrooms and sauce. I remove meat to cool slightly on board and return cream to pan.

I mix in butter and parsley for thick sauce.

I slice cooled meat.

I cover in a dish with sauce, preparing ahead and reheating for more flavour.