1 piece of boneless breast of veal, weighing about 1.5kg, with a pocket cut into it
3 tablespoons ghee (clarified butter)
1 carrot, finely chopped
1 medium onion, finely chopped
1 bay leaf
450ml chicken or veal stock
2 tablespoons flour
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Method Prep:45min › Cook:2hr › Ready in:2hr45min
Put the milk over the rolls and let soak.
Meanwhile, heat the butter in a large frying pan and briefly sauté the onion and the parsley. Remove from the heat.
Squeeze the rolls to remove excess liquid. Beat the eggs lightly add them to the mix, together with the onions. Add salt, pepper, thyme, and lemon zest and blend all ingredients well.
Preheat the oven to 200 C / Gas 6.
Rinse the meat under cold water and pat dry with paper towel. Rub with salt and pepper and stuff the pocket loosely. Make sure not to overstuff it. Mould the surface with your hands for an even shape. Sew up the pocket with a trussing needle and string, or close with small skewers or clamps.
Heat the clarified butter in the skillet and evenly brown the stuffed breast. Move it to a roasting tin that is large enough to hold the meat and the vegetables around it. Pour the clarified butter from the pan over the meat. Cover the tin with a lid or with aluminium foil and braise for 1 hour.
Arrange the carrot, onion and the bay leaf around the meat. Pour the stock over the meat and the vegetables. Reduce the heat to 190 C / Gas 5 and braise uncovered for about 1 hour, basting frequently, until the veal is tender.
Remove the veal from the oven and keep warm. Deglaze the tin, strain the juices and pour them into a small saucepan. Mix the flour with 4 tablespoons water. Whisk it into the gravy and simmer until the sauce thickens. Season with salt and pepper. Slice the veal and serve the gravy separately.
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