Ingredients
1 boneless veal shoulder roast, 3 - 4 lbs.
Salt and freshly ground pepper
2 Tablespoons canola oil
2 large Vidalia onions, sliced thin
3/4 cup dry white wine (i.e. chardonnay)
1/2 cup chicken broth
1 cup dried porcini mushrooms
1 cup fresh wild mushrooms of your choice, sauted with onions.
1/2 teaspoon of thyme
Preparation
Lay the veal flat on a cutting board with the boned side up. Roll up the veal. Secure the veal at regular intervals with kitchen string. (I have made this with a boned roast as well and have had the butcher tie the roast for me.) Season the veal generously with salt and pepper. In a large frying pan over medium-high heat, warm the canola oil. Add the veal and cook, turning frequently until browned on all sides, about 10 - 15 minutes. Remove from the pan and set aside.
Pour off all but 1 Tablespoon of the fat in the pan. Add the onions and saute over medium high heat until softened and lightly browned, about 5 minutes. Pour in the wine, raise the heat to high and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon. Stir in the broth and bring to a boil.
SLOW COOKER–Transfer the veal to a slow cooker. Pour in the broth mixture. Cover and cook until the veal is very tender, 8 hours on the low setting.
Transfer the veal to a cutting board and cover loosely with aluminum foil to keep warm. Using a sharp knife and working against the grain, cut the veal into thin slices. Arrange the slices on a warmed platter or plates and surround with the onions. Spoon the cooking juices over the top and serve at once.
