Strauss Free Raised^® Rolled Veal Roast

Directions

1. Heat oven to 325 degrees. At the same time place a medium sized braising pan (roasting pan) over medium-high heat.
2. Add the olive oil to the pan and heat until smoking.
3. Season the veal roast with kosher salt and black pepper.
4. Add the roast to the pan and sauté on all sides until browned on all sides about 7 minutes, adding 1 tablespoon of the butter the last minute of sautéing.
5. Remove the roast, add the celery, onion, carrot and whole garlic to the pan. Turn the heat down to medium and sauté for about 3 minutes. Next add the mushrooms and sauté for 3 minutes more. Now add the tomato paste, mixing it in well, continue to sauté for 2-3 minutes.
6. Add the wine, bay leaves, thyme, rosemary.Reduce the wine down by half then add the stock. Next turn down the heat to medium-low. Bring to a simmer, cover the pan, loosely with foil,  and place in the oven.
7. Cook the roast for about 45 minute – 1 hour (preferred internal temperature of 140 degrees), in the oven. Remove the pan from the oven and remove the roast from the pan. Let cool, then cut into small pieces, small enough to pass through a meat grinder. Pass through the meat grinder to get a fine consistancy; sometimes it is needed to pass through two times.
8. Remove the bay leaf and stems from the herbs from the sauce. Season the sauce with kosher salt and black pepper and finish with the remaining butter. You should have about 4 cups of sauce.
9. When the sauce is slightly cooled, pass through the meat grinder and add half of it to the meat. When thoroughly combined add in the truffle product and the Parmigiano. The filling is now ready for the ravioli.