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2/3 cup dry white wine 1/3 cup broken dried porcini (1/4 ounce) 1 (5-to 6-pound) boneless veal shoulder roast 1/4 cup olive oil, divided 1/4 pound sliced pancetta, chopped 2 medium onions, chopped 2 medium carrots, chopped 2 celery ribs, chopped 3 garlic cloves, finely chopped 1 (28 [...]
Read the recipe at epicurious.com
