Pot-roasted veal with porcini mushrooms

Lying the veal flat, lightly season with salt and pepper and scatter on the sage leaves. Roll it into a log and tie securely with butcher's string.

Choose a pot big enough to fit the veal. Put the pot over a medium heat then add the oil and butter. Once the butter foam subsides, add the carrot, onion, celery and garlic and cook for a few minutes or until they are lightly coloured and aromatic.

Now add the veal and the extra sage leaves and cook on all sides until golden brown all over. Be sure not to burn the butter, adjusting the heat if necessary. The colouring of the veal and vegetables will help colour the sauce and add to the flavour. Once this is done add the wine, mushrooms and their liquid and reduce slightly. When the liquid is 2-3 cm deep, turn the heat to low and cover with a lid.

Turn every 15 minutes or so, keeping an eye on the liquid, topping it up with water if necessary. It will need to cook for about 1 ¼ to 1 ½ hours. Check after 1 ¼ hours by piercing it with a fork; it should feel tender.

Remove to a warm platter and cover while you reduce the juices to a sauce consistency. Adjust the seasoning if necessary. Remove the string and slice thinly. Serve with the juices.

To serve 

This would be great served with some sauteed spinach or silverbeet.

Note: This dish can be made in advance and gently reheated, on the stove top, on a low setting, in a covered pan with a little extra water.

This recipes is featured in the book, Autumn is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store