SERVES 8 – 10
Veal breast is usually stuffed either on the bone or off and by cutting a pocket into the meat. Ask the butcher for the first or brisket cut, it is thicker and easier to stuff. This recipe has Italian roots—the proof is in the pancetta.
2 medium yellow onions, peeled and finely chopped
1 clove garlic, peeled and minced
2 tbsp. extra-virgin olive oil
1 lb. pancetta, thinly sliced
7 cups fresh bread crumbs
1 tbsp. chopped fresh sage
1 tbsp. fresh thyme leaves
3 tbsp. chopped fresh parsley
1 tbsp. red wine vinegar
2 eggs, lightly beaten
Salt and freshly ground black pepper
6 carrots, peeled and sliced
4 leeks, washed and quartered
1 whole veal breast, 12–14 lbs., cut with pocket
2 cups white wine
1. Cook onions and garlic in oil in a skillet over medium-low heat for 15 minutes. Add one-quarter of the pancetta, chopped, and cook until brown, about 6 minutes.
2. Preheat oven to 325°. For stuffing, add bread crumbs, sage, thyme, parsley, vinegar, eggs, and 2 tbsp. water to onion mixture. Season with salt and pepper.
3. Place carrots and leeks in a large roasting pan. Season veal with salt and pepper, fill pocket with stuffing, and place meat in pan. Arrange remaining pancetta on top. Cook, uncovered, for 2 1⁄4 hours, adding water if necessary. Transfer veal to a platter; discard carrots and leeks.
4. Skim fat from pan juices, deglaze with wine over medium heat, and reduce sauce by half.