Date, Cashew and Anise Crusted Veal Shoulder Roast

Fruity, crunchy and a hint of fennel/tarragon married Gaia's Breath veal shoulder so beautifully, as if they had been together for a lifetime! This is a time savor and experience all the flavors in each sensual bite. I served this roast with Shittake/Edamame risotto, will bring a rounded earthiness to the veal as well.

2 tbsp Anise seed toasted
2/3 c cashew nuts, finely chopped
10-12 dried dates
2-3 tbsp heavy cream
1 Gaia's Breath Veal Should roast

In a small skillet over medium heat, toast the anise seeds until fragrant; set aside to cool. Place dates in a heatproof dish and cover with boiling water. Let stand for 15 minutes.
Finely chop the cashew, some can be bigger. (You can chop the cashews in a food processor, use caution not to over chop or make cashew butter).

Dry the roast with paper towel. Season with salt and fresh ground black pepper; set aside. Place the cashew and anise seed on a plate, stir to mix well.

Drain the dates, reserve about 2 tbsp of the water and place in a food processor. Puree until a paste forms, adding reserved liquid if needed. Place in a small bowl and stir in the heavy cream. Rub this paste all over the roast (some may not stick, do the best you can). Roll the roast in the cashew/anise. Make sure to roll the ends as well. Place the roast on a platter and refrigerate for 4 hours, unwrapped.

Preheat oven to 500 degrees F. Place the roast on a rack in a roasting pan. Pour about 1/2 c water into bottom of pan. Bake at 500 degrees F for 15 minutes then reduce heat to 325 degrees F.

Roast for 1 hour and 15 minutes. Remove the roast to a cutting board and tent with foil, let stand for 15 minutes before slicing.

If the crust falls off, just sprinkle over the top of the sliced meat.