Stuffed Breast of Veal

This cut of meat can always be counted on for being moist, flavorful, and easy on the wallet. Here, it is filled with the classic Sicilian combination of spinach and golden raisins. Or use our Bacon and Collard Greens Stuffing (right) for a change of pace. Serve the veal hot or at room temperature; either way, it will be delicious.

1 tablespoon olive oil

1 small onion, chopped

3 garlic cloves, finely chopped

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

1 lemon

1⁄3 cup golden raisins

3⁄4 teaspoon salt

1 bone-in veal breast (4 pounds), with pocket for stuffing

1 cup chicken broth

• Preheat oven to 425°F. In 12-inch skillet, heat oil over medium-low heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 5 minutes. Add spinach and cook, stirring frequently, until liquid has evaporated, about 2 minutes. Remove from heat.
• From lemon, grate 3⁄4 teaspoon peel and squeeze 2 tablespoons juice; set juice aside. Add raisins, 1⁄2 teaspoon salt, and lemon peel to spinach. Cool to room temperature. Spoon mixture into pocket of veal.
• Place breast, meat side up, in medium roasting pan (14" by 10"). Sprinkle remaining 1⁄4 teaspoon salt on meat side (not rib side) of veal and roast 1 hour. Turn veal, rib side up, and pour broth and lemon juice into bottom of roasting pan. Cover veal with loose tent of foil and bake until tender, about 1 hour 15 minutes longer.
• Transfer veal, rib side down, to cutting board and let stand 10 minutes to set juices for easier carving. Skim and discard fat from drippings in pan. Carve veal by slicing down along one rib bone. Cut away rib bone and discard, then continue carving. Transfer slices to warm platter and serve with pan juices.

Makes 6 maindish servings.

Prep: 25 minutes plus cooling

Bake: 2 hours 15 minutes