Photo Credit: Esther Mendelevich

They say necessity is the mother of all invention. A couple of years ago, we had last-minute guests for the second days of Yom Tov. Though the house was filled with food, I worried that we would not have enough to eat. So off I ran to the grocery store. Unfortunately, the meat selection was scarce. The only cut that looked decent was a veal neck roast. I had never made one before, but I set out to create a recipe worthy of gracing our Yom Tov table. And succeed I did. This dish is now a Pesach staple.

Veal Neck Roast With Mushrooms And White Wine




3-4 lb. veal neck roast
1 lb. cremini mushrooms, sliced
1 lb. white button mushrooms, sliced
2 large onions, sliced
8 cloves garlic, chopped
2 Tbsp. rosemary
3 cups dry white wine
3 Tbsp. honey
Salt and pepper to taste
2 Tbsp. oil for searing



Heat oil in a heavy-bottomed pot.

Season veal with salt and pepper.

Sear veal on all sides until deep color forms.

Remove veal from pot.

Add onions and garlic to pot, making sure to scrape up all the burnt bits on the bottom.

Add mushrooms and continue to sauté until soft.

Deglaze pot with wine, honey, and rosemary.

Bring to a boil.

Adjust seasoning as desired.

Place veal back in pot.

Cover tightly and bake at 350°F for three hours.


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