Veal Roasted With Shallots, Fennel And Vin Santo

• 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

1. Preheat oven to 375u0b0F. Mix salt, dried thyme, and white pepper in small bowl. Rub 1 tablespoon oil over roast. Rub salt mixture over roast. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add meat and cook until golden brown on all sides, about 5 minutes. Transfer roast to plate.
2. Add remaining 1 tablespoon oil, shallots, and fennel to same pot. Saute until vegetables are golden brown, stirring frequently and scraping up browned bits, about 12 minutes. Add Vin Santo; boil 3 minutes. Return veal to pot, nestling into vegetables, and top with some of vegetables. Cover; roast until instant-read thermometer inserted into center of veal registers 165u0b0F, about 1 hour 15 minutes.
3. Transfer veal to platter. Mix fresh thyme into vegetables. Season cooking liquid with salt and pepper. Spoon vegetables and cooking liquid around roast.

coarse kosher salt, thyme, ground white pepper, olive oil, veal shoulder roast, shallots, fresh fennel, thyme

Taken from www.epicurious.com/recipes/food/views/veal-roasted-with-shallots-fennel-and-vin-santo-232088 (may not work)