Braised Veal With Gremolata

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
503
FAT
43%
CHOL
157%
SOD
22%

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Ingredients for 6 servings

2 cups boiling water

1 ounce dried porcini

1 (4 1/2- to 5-pounds) boneless veal shoulder roast, rolled and tied by butcher

2 large garlic cloves, cut lengthwise into 20 thin slices

1 tablespoon olive oil

1 cup dry white wine

1 tablespoon potato starch dissolved in 1 1/2 tablespoons cold water

2 tablespoons finely chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh basil

1 tablespoon finely grated fresh lemon zest

2 teaspoons minced garlic

Accompaniment: porcini matzo polenta wedges

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