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First make the stuffing: In a small bowl, combine the porcini with 1 cup
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boiling water and soak until soft, about 20 minutes. Strain and chop the
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porcini. Set aside with the water.
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In a medium skillet, heat 2 tablespoons of the oil over medium heat.
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Add the shallots and saute, stirring, until translucent, about 5 minutes.
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Add the livers, prunes, porcini, salt, pepper and sage, and saute, stirring,
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until fragrant, 2 to 3 minutes. Add the port, avert your face, and ignite
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with a grill lighter or match. Cook until almost all of the liquid has
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evaporated, 4 to 5 minutes. Remove half of the prunes and set aside.
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Transfer the stuffing mixture to a food processor. Combine with the
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breadcrumbs and eggs, and pulse until smooth. Transfer the stuffing to
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a medium bowl, add the remaining prunes and blend. Set aside.
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Preheat the oven to 350u00b0F. Add 2 tablespoons of the oil to a roasting
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pan and heat until hot but not smoking. Add the celery, carrots, onion,
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thyme, bay leaf and peppercorns, and saute, stirring, until soft but not
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brown, 8 to 10 minutes. Add the garlic and saute 2 minutes. Sprinkle with
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the flour and saute, stirring, for 2 minutes. Add the wine and reduce by
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half, about 5 minutes. Add the porcini liquid and simmer to blend the
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flavors, about 5 minutes. Transfer to a medium bowl and set aside.
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Open the veal pocket, stuff with the liver mixture, and secure the open
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side with kitchen twine. Season the veal on all sides with salt.
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Return the roasting pan to the burners and heat the remaining oil over
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medium heat. Place the veal in the pan, and brown well, turning once,
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15 to 20 minutes. Reduce the heat if the veal begins to burn. Position the
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veal bone-side down and add the reserved vegetable mixture and stock.
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Bring to a boil, cover the pan tightly with foil, and bake until a bone can
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be easily pulled from the roast, 2 1/2 to 3 hours. Transfer the roast to a
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cutting board, tent with foil and let rest for 20 minutes.
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Meanwhile, strain the pan contents through a fine-mesh strainer into
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a large measuring cup, pressing down the solids. Discard the fat. For a
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chunky sauce, discard the herbs and return the vegetables to the sauce.
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Remove the bones from the veal, carve and serve with the sauce.
