Active Time

　　40 min

　　Total Time

　　4 1/2 hr

　　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.

　　

Ingredients

Makes 4 servings

　　

For stuffing:

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

　　

For veal:

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

　　

Special Equipment

a carpet or upholstery needle; kitchen string

　　

Make stuffing:

Step 1

Cover potatoes with salted cold water by 1 inch in a 4-quart pot, then briskly simmer, uncovered, over moderate heat until just tender, 25 to 30 minutes.

　　

Step 2

While potatoes simmer, cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until well browned, 10 to 12 minutes. Transfer to a bowl.

　　

Step 3

Drain potatoes in a colander and, when cool enough to handle, peel, then thinly slice. Add potatoes, salt, and pepper to onion and coarsely mash with a fork. Cool to warm and stir in egg and dill until combined. Cool completely, uncovered.

　　

Stuff and braise veal:

Step 4

Cut a 7- by 5-inch pocket in center of meat parallel to bone, leaving a 1/2-inch border of meat all around. Loosely fill pocket with potato stuffing and sew pocket closed on cut side with needle and kitchen string (and sew any tears).

　　

Step 5

Put oven rack in middle position and preheat oven to 350°F.

　　

Step 6

Pat veal dry and rub all over with salt and pepper. Heat oil in a wide 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then brown veal, meat side down, 5 to 7 minutes. Turn veal over and add wine. Boil, uncovered, until wine is reduced by half, about 4 minutes. Add broth and bay leaves and return to a boil. Cover pot tightly with lid and transfer to oven, then braise until meat is very tender, about 2 hours.

　　

Make sauce and slice veal:

Step 7

Transfer veal to a cutting board using a large wide metal spatula and let stand, loosely covered with foil, 15 minutes.

　　

Step 8

Discard bay leaves and skim off fat from pan juices. Bring pan juices to a boil. Whisk together cream and cornstarch in a small bowl and whisk into pan juices. Simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes. If desired, pour through a fine-mesh sieve into a bowl (discard solids). Stir in dill, lemon juice, and salt and pepper to taste.

　　

Step 9

Discard kitchen string from veal and cut meat from bones by holding knife against bone as you cut. Transfer stuffed meat to a cutting board and slice lengthwise 1 inch thick. Cut between ribs to separate. Serve veal slices and ribs with 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.