-
1
In a small saucepan combine milk and bread crumbs and bring to a boil over high heat.
-
2
Boil 2 to 3 minutes until very thick.
-
3
Transfer to a large mixing bowl.
-
4
Skin chorizo, mince half and coarsely chop remainder.
-
5
Add to bread-crumb mixture.
-
6
In a skillet over medium heat saute onion in butter until tender, about 5 minutes.
-
7
Add to bread-crumb mixture along with egg.
-
8
Beat vigorously and season with salt and pepper.
-
9
Cut 8 18-inch-long pieces of butcher's twine.
-
10
Place boned veal breast, cut side up, with longer side facing you (longer side will be about 18 inches.)
-
11
Season with salt and pepper.
-
12
Mound stuffing in middle third of veal breast, leaving 1 inch uncovered on each side.
-
13
Roll breast from bottom, pulling meat over stuffing to form a cylindrical stuffed package.
-
14
Tie tightly at each end to enclose filling; tie firmly at 2-inch intervals to ensure that flap stays closed during cooking.
-
15
Season well with salt and pepper, and coat lightly with flour.
-
16
Preheat oven to 325 degrees.
-
17
In a large, deep, very heavy gauge roasting pan at least 18-inches long, with sides higher than veal breast, or a dutch oven, heat olive oil over medium-high heat.
-
18
Add 5 of the reserved veal bones, the quartered onions, carrots and bell peppers; saute until vegetables begin to brown, about 10 minutes.
-
19
Push bones and vegetables to sides of pan, increase heat to high and add stuffed roast.
-
20
Brown veal on all sides, about 10 minutes in all.
-
21
Add enough wine and beef broth to reach halfway up sides of veal breast (you may not need to use all the wine and broth; however, if your pan is very large, you may need to add some more.)
-
22
Bring liquid to a boil, then reduce heat to a bare simmer.
-
23
Cover pan with lid or with aluminum foil; transfer to oven and cook 3 hours, checking occasionally to make sure liquid is gently simmering.
-
24
Remove veal from pan to a cutting board and cover loosely with aluminum foil to keep warm.
-
25
Taste braising liquid: if it needs to be intensified, season well with salt and pepper and boil over high heat until reduced and flavorful.
-
26
Discard veal bones.
-
27
Remove strings and slice veal breast in 1/2-inch slices.
-
28
Serve veal, sauce and braising vegetables, with garlicky potatoes or rice.
