Name: Braised Veal Breast with Potato-and-Onion Stuffing
Cook time: 40 min
Total time: 4 1/2 hr
Yield: Makes 4 servings
Ingredients: 3/4 pound medium Yukon Gold potatoes (2 to 3), left unpeeled; 1 large onion, chopped (2 cups); 2 tablespoons vegetable oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 large egg, lightly beaten; 1 tablespoon chopped fresh dill; 1 (4- to 4 1/2-pound) bone-in back portion veal breast (3 or 4 ribs); 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon vegetable oil; 1 cup dry white wine; 1 3/4 cups reduced-sodium chicken broth (14 fluid ounces); 2 Turkish bay leaves or 1 California; 1/2 cup heavy cream; 2 teaspoons cornstarch; 1 tablespoon chopped fresh dill; 1/4 teaspoon fresh lemon juice, or to taste; a carpet or upholstery needle; kitchen string

Braised Veal Breast with Potato-and-Onion StuffingRomulo Yanes

While this impressive roast cooks, it slowly transfers flavorful juices to the moist potato-and-onion stuffing tucked inside. Once the breast has been cut from the bone, it yields beautiful slices ideal for drizzling with the lush pan sauce.

Cooks' notes:

•Be sure to ask your butcher for the back (or meatier) portion of the veal breast. (You will need a 2- to 3-inch thickness of meat to be able to make a pocket.)
•Stuffing can be made 1 day ahead and chilled, covered.
•Veal can be braised 2 days ahead and cooled, uncovered, then chilled, covered. Reheat, covered, over moderate heat.

Recipe notes

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