Name: Slow-roasted veal breast stuffed with sausage
Prep time: 200 min
Total time: 200 min
Yield: 6
Ingredients: 1 veal breast (about 750gm; see note); 60 ml olive oil (¼ cup); 1 onion, finely chopped; 3 garlic cloves, thinly sliced; 1 carrot, finely diced; 2 tsp fennel seeds; 140 gm coarse fresh breadcrumbs (2 cups); 2 tbsp finely chopped sage; 500 gm Italian pork and fennel sausages (about 8), skins removed; To serve: pickled onions (optional)

Slow-roasted veal breast stuffed with sausage

Australian Gourmet Traveller Italian recipe for slow-roasted veal breast stuffed with sausage.

Serves 6

Prep

3H 20M

Make sure you use a sharp filleting knife to cut the pocket for the stuffing. And if, by some chance, the veal isn’t devoured in the first sitting, it makes a cracking sandwich the next day.

Ingredients

1 veal breast (about 750gm; see note)

60 ml olive oil (¼ cup)

1 onion, finely chopped

3 garlic cloves, thinly sliced

1 carrot, finely diced

2 tsp fennel seeds

140 gm coarse fresh breadcrumbs (2 cups)

2 tbsp finely chopped sage

500 gm Italian pork and fennel sausages (about 8), skins removed

To serve: pickled onions (optional)

Method

Main

1.Preheat oven to 150C. Cut a pocket in the longest side of the veal breast and set aside.

2.Heat half the oil in a frying pan, add onion and garlic and sauté over low heat until beginning to caramelise (12-15 minutes). Add carrot and fennel seeds and sauté until carrot is tender (4-5 minutes). Stir through breadcrumbs and sage and set aside to cool, then add sausage meat, season to taste and mix well to combine, then stuff veal breast and tie at intervals with kitchen string.

3.Heat remaining oil in a large frying pan over high heat, add veal and cook, turning once, until browned (3-4 minutes each side). Transfer veal to a roasting pan and roast until very tender (2½-3 hours). Thickly slice and serve hot with pickled onions.