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1
For Stuffing: Cook potatoes in large pot of boiling salted water till tender, about 20 min.
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2
Drain; return potatoes to same pot and mash.
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3
Heat oil in heavy large skillet over high heat.
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4
Add in onions and saute/fry till beginning to brown, about 10 min.
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5
Add in grnd veal and saute/fry till no longer pink, breaking up meat with back of spoon, about 5 min.
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6
Add in spinach and saute/fry till wilted, about 2 min.
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7
Add in veal mix to potatoes and blend well.
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8
Fold in matzo meal.
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9
Season stuffing to taste with salt and pepper.
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10
(Can be prepared 1 day ahead.
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11
Cover and chill.)
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12
Mix Large eggs into stuffing.
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13
For Veal: Preheat oven to 375 .
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14
Season veal pocket with salt and pepper.
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15
Spread 5 c. of stuffing in pocket.
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16
Close pocket with small metal skewers or possibly toothpicks.
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17
Sprinkle outside of veal with salt and pepper.
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18
Place veal in large roasting pan, bone side down.
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19
Sprinkle shallots, celery and carrot around veal; add in tomato paste.
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20
Cover pan with heavy-duty foil.
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21
Spoon remaining stuffing into oiled baking dish.
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22
Cover dish with foil; chill.
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23
Roast veal 3 hrs.
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24
Uncover veal.
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25
Place covered dish of stuffing in oven.
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26
Cook stuffing till warm and continue to roast veal till top is well browned and veal is very tender, about 45 min.
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27
Transfer veal to large platter.
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28
Let stand 15 min.
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29
Pour pan juices into large measuring c.. Spoon off fat.
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30
Puree pan juices and vegetables in processor till almost smooth; season with salt and pepper.
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31
Transfer gravy to dish.
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32
Slice veal.
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33
Serve with gravy and extra stuffing.
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34
NOTE: Ask the butcher to cut a large pocket in the veal to hold the stuffing.
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35
For a veal breast this size, use a deep roasting pan which's at least 18 by 12 inches.
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36
The Shapiros serve this with a kosher Merlot.
