Ask your butcher to debone the veal, reserving the bones for you.
- 1 1⁄2 Tbsp. butter
- 2 medium yellow onions, peeled, 1 chopped, 1 halved
- 6 oz. sweet Italian sausage meat
- 3 cups sorrel leaves, stems and center ribs removed, chopped
- 1 cup cooked rice
- Salt and freshly ground black pepper
- 1 (7-lb.) veal breast with a pocket, bones removed and reserved (see On Pockets, String, and Skewers)
- 2 carrots, peeled and quartered
- 2 cloves garlic, crushed
- 1 1⁄2 cups chickens stock
- 1⁄2 cup dry white wine
Preheat oven to 350°. Melt butter in a large skillet (avoid using aluminum or cast iron) over medium-high heat. Add chopped onion and cook, stirring often, until soft, 8-10 minutes. Add sausage. Cook, breaking up meat with spoon, until meat loses raw color, 5-10 minutes. Add sorrel and cook, stirring, until leaves turn khaki color, about 5 minutes. Add rice and season to taste with salt and pepper.
Spoon stuffing into pocket in veal breast, then close with skewers or sew up with kitchen string. Season meat with salt and pepper.
In a large roasting pan, make a trivet with bones. Lay stuffed breast on top. Scatter carrots, onion halves, and garlic around meat, add stock and wine, and cover with aluminum foil. Braise in oven until meat is tender when pierced with a skewer, about 3 hours, turning and basting veal after 1 1⁄2 hours. Remove from oven. Let meat rest 15 minutes. Remove skewers or thread and carve. Serve with braising liquid.