Veal Breast

Veal breasts or veal brisket are very inexpensive and are usually found at butcher shops. Jewish and Italian butchers usually have them as well. They are best with the bones, more juicy and succulent but boneless works too. If they are unavailable buy boned veal shoulder, spread out and stuff then roll up and tie. The cooking time may be a little longer. Failing this the recipes works beautifully with brisket. Have the butcher cut the pocket or if using boneless omit the stuffing step.

One 5-pound (2.2 kg) veal breast on the bone


2 tablespoon olive oil

1 teaspoon chopped garlic

4 anchovies chopped

1 teaspoon grated lemon rind

1 tablespoon dijon mustard

1 tablespoon soy sauce

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

1 cup breadcrumbs

2 tablespoons chopped parsley

Salt and freshly ground pepper

For the Braise:

½ cup white wine

3 shallots, peeled and halved

12 cloves of peeled garlic

2 slices lemon, rind and white pith removed

3 cups chicken stock


Heat olive oil in skillet over medium heat. Add garlic and anchovies and sauté for 1 minute or until garlic softens. Remove from heat and stir in lemon rind, mustard, soy sauce, 1 teaspoon fresh thyme, 1 teaspoon fresh rosemary (saving remainder for sauce) and breadcrumbs. Season with salt, pepper, and stir in parsley.

Loosely fill the pocket with the stuffing. Sew or skewer the pocket closed.

Sprinkle veal with the remaining thyme, rosemary, salt and pepper.

Preheat oven to 450 F.

Place veal in deep roasting pan. Roast for 20 minutes or until veal is browned.  (Only bake 10 minutes if boneless.) Remove from oven and discard any fat. Reduce heat to 300 F.

Scatter shallots, garlic cloves, bay leaf and lemon slices around the veal. Pour over the stock. Cover and bake for 2 to 2 ½ hours, or until the veal is tender.

Remove the veal from the casserole and cool. Chill stock and then remove fat.  Remove bones from veal and discard. Reheat sauce, reducing it a little if the taste is not strong enough. Serves 6