Veal Shoulder Steak with Port Fennel Mushroom Sauce
Like most braises, this isn’t quite hot-summer-day food, but if you can’t wait til winter (and given the seasons for one of the key ingredients, winter isn’t possible), this is a good dish for a gloomy, rainy day when you want something hearty to warm you up from the inside out. First, a fennel bulb (a fun vegetable to work with) is caramelized and braised with mushrooms to make a delicious side dish and leave a strongly flavored broth behind which, combined with a bit of Port, is used for braising a veal shoulder steak.
This is something of an ugly duckling. If you tell me that photo looks beautiful, I’d say you’re being polite (but I would also serve you dinner…see how much you get if you tell me what you really think of that photo! 
). But that’s just fine as we all know how the ugly duckling routine goes–flavor-wise, this meal is a beauty!
This dish had a really
