Stuffed Veal Breast

READY IN: 2hrs 30mins




  • Preheat oven to 275°F; rub the inside of a mixing bowl with the garlic, then chop it and add to the bowl.
  • Stir in egg, 3 tablespoons wine, salt, pepper, and nutmeg; mix in parsley, bread crumbs, and sausage.
  • Stuff the pocket of the veal breast, gently pressing it into the corners; truss pocket closed with small skewers.
  • Lay the bacon or pancetta in the bottom of your braising pan, cover with shallot, and lay the veal on top; cover, and cook on the stove top, on low heat, until the bacon sweats and the shallot softens, about 15 minutes.
  • Add 1/2 cup of wine and bring to a simmer; let reduce until their is just a film of liquid remaining in the pan.
  • Add 1/2 cup broth and reduce again; add in remaining broth to just cover 3/4 of the meat.
  • Cover pan with parchment paper, then the lid, and place in oven until fork tender, about 2 hours.
  • Remove lid and parchment, then baste meat with pan juices to form a glaze; return to oven for 5 minutes, then repeat.
  • Remove from oven and let cool in liquid; slice and serve warm with cooking juices (can also be chilled and served cold).