1 roast veal shoulder, about 2 1/2 lb (1.2 kg), tied

6 tbsp (90 ml) butter

2 onions, finely chopped

1 cup (250 ml) white wine

1 cup (250 ml) chicken broth

14 g dried porcini mushrooms, chopped

1/4 cup (60 ml) 35 % heavy cream (Optional)

1/2 lb (227 g) white mushrooms, sliced

3 lb (1.5 kg) parsnips, peeled and cut into 2 cm (3/4-inch) pieces

12 slices prosciuttini, finely chopped (see note)

2 tbsp (30 ml) chopped parsley

Salt and pepper

With the rack in the middle position, preheat the oven to 350 °F (180 °C).

In a large ovenproof skillet, brown the meat on each side in 2 tbsp (30 ml) of the butter. Season with salt and pepper. Transfer to a plate. Keep the fat in the skillet.

In the same skillet, soften the onions. Deglaze with the wine and simmer for 2 minutes. Add the broth and porcini. Bring to a boil. Return the meat to the skillet. Cover and roast in the oven for 2 hours and 30 minutes or until the meat is very tender. Add the cream, if desired.

Meanwhile, in another large ovenproof skillet, brown the white mushrooms in 2 tbsp (30 ml) of the butter. Season with salt and pepper. Transfer to a plate.

In the same skillet, brown the parsnips in the remaining butter (2 tbsp / 30 ml). Roast, beside the meat, for about 45 minutes or until the parsnips is al dente, stirring a few times during cooking.

Add the prosciuttini, mushrooms and parsley. Cook for 5 minutes. Season with salt and pepper.

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