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1
In a large Dutch oven or casserole, combine the veal, chicken stock, wine, onions, carrots, celery, rosemary, bay leaves, and peppercorns.
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2
Add water as needed to cover the meat and bring to a boil.
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3
Reduce the heat to a simmer and cover tightly.
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4
Simmer, turning once, until the meat is tender and an instant-read thermometer registers 145 to 150 degrees F, about 50 minutes to 1 hour.
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5
Transfer the veal to a platter and let cool.
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6
Strain and reserve the cooking broth.
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7
Wrap the veal tightly and refrigerate until well chilled (up to 24 hours).
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8
To make the sauce, combine the tuna, anchovies, capers, white wine vinegar, lemon juice, and lemon zest in a blender or food processor and blend to a very smooth texture, about 2 minutes.
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9
Add the mayonnaise and process to blend thoroughly.
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10
Add 1 tablespoon of the reserved cooking broth.
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11
Add more, if desired, to taste or for a thinner consistency.
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12
Refrigerate in a tightly sealed container for at least 2 and up to 24 hours.
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13
(The sauce tastes best if made 1 day in advance and allowed to rest overnight).
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14
To serve, thinly slice the meat and arrange on a platter.
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15
Drizzle the sauce over each slice, season generously with the kosher salt and black pepper.
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16
Garnish by sprinkling with additional capers and chopped parsley.
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17
Arrange the lemon slices around the platter and serve.
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18
1 large egg, at room temperature*
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19
1 tablespoon fresh lemon juice
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20
1 cup olive oil
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21
1/2 teaspoon salt
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22
1/8 teaspoon freshly ground black pepper
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23
In a blender or food processor, combine the egg and lemon juice and process for 10 seconds.
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24
With the machine running, slowly pour in the oil through the feed tube and process until emulsified.
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25
Add the salt and black pepper and pulse to blend.
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26
Transfer to an airtight container and refrigerate for at least 30 minutes before using.
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27
(The mayonnaise can be stored in an airtight container in the refrigerator for up 24 hours).
