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.
The inclusion of pancetta is proof of this recipe's Italian roots.
Yield: serves 8-10
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
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.
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.
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.
Skim fat from pan juices, deglaze with wine over medium heat, and reduce sauce by half.