Vitello Tonnato

• 1 rolled boneless veal shoulder roast
• 10 anchovy fillets
• 2 clove garlic
• 3 c. water
• 1 can chicken broth
• 1 c. dry white wine
• 1 medium onion
• 2 carrots
• 1 can tuna packed in oil
• 1/2 c. mayonnaise
• 1/2 c. heavy or whipping cream
• 1 tbsp. fresh lemon juice
• 1/2 tsp. salt
• 1/4 tsp. dried sage
• 2 tbsp. chopped fresh parsley

1. With sharp knife, make slits all over veal.
2. Coarsely chop 2 anchovies; insert chopped anchovies and garlic into slits.
3. In nonreactive 5-quart Dutch oven, combine water, broth, wine, onion, and carrots and heat to boiling over medium heat.
4. Add roast to Dutch oven.
5. Reduce heat; cover and simmer until veal is tender, about 1 hour and 45 minutes.
6. Remove from heat; let veal cool in broth 1 hour, then transfer veal to plate and refrigerate to cool completely.
7. Strain broth, reserving 3/4 cup; discard remaining broth.
8. Transfer reserved broth to food processor fitted with knife blade.
9. Add tuna, mayonnaise, cream, lemon juice, salt, sage, and remaining 8 anchovies; puree until smooth.
10. Cut veal into thin slices; transfer to deep platter large enough to hold veal in one or two layers.
11. Pour sauce over veal; cover and refrigerate at least 1 hour or up to 24 hours.
12. Serve chilled or at room temperature, sprinkled with parsley.
13. Makes 8 main-dish servings.
14. Nutritional information is based on one serving.

veal shoulder roast, anchovy, clove garlic, water, chicken broth, white wine, onion, carrots, tuna, mayonnaise, heavy, lemon juice, salt, sage, parsley

Taken from www.delish.com/recipefinder/vitello-tonnato (may not work)