Braised Veal Breast With Potato-And-Onion Stuffing

1. 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.

2. 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.

3. 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.

4. 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).

5. 5

   Put oven rack in middle position and preheat oven to 350u00b0F.

6. 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.

7. 7

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

8. 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.

9. 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.

* Per serving · 4 servings · Values may vary.