Roasted Veal and Parsnip with Prosciuttini | RICARDO

Ingredients

• 1 roast veal shoulder, about 2 ½ 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% cream (optional)
• 1/2 lb (227 g) white mushrooms, sliced
• 3 lb (1.5 kg) parsnips, peeled and cut into 3/4-inch (2 cm) pieces
• 12 slices prosciuttini, thinly sliced (see note)
• 2 tbsp flat-leaf parsley, chopped