Braised Veal Breast with Potato-and-Onion Stuffing

Ingredients

• 3/4 pound medium Yukon Gold potatoes (2 to 3)
• left unpeeled
• 1 large onion
• chopped (2 cups)
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg
• lightly beaten
• 1 tablespoon chopped fresh dill
• 1 (4- to 4 1/2-pound) bone-in back portion veal breast (3 or 4 ribs)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 cup dry white wine
• 1 3/4 cups reduced-sodium chicken broth (14 fluid ounces)
• 2 Turkish bay leaves or 1 California
• 1/2 cup heavy cream
• 2 teaspoons cornstarch
• 1 tablespoon chopped fresh dill

Instructions

1. 1

   Cover potatoes with salted cold water by 1 inch in a 4-quart pot, then briskly simmer, uncovered, over moderate heat until just tender, 25 to 30 minutes.

2. 2

   While potatoes simmer, cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until well browned, 10 to 12 minutes.

3. 3

   Transfer to a bowl.

4. 4

   Drain potatoes in a colander and, when cool enough to handle, peel, then thinly slice.

5. 5

   Add potatoes, salt, and pepper to onion and coarsely mash with a fork.

6. 6

   Cool to warm and stir in egg and dill until combined.

7. 7

   Cool completely, uncovered.

8. 8

   Cut a 7- by 5-inch pocket in center of meat parallel to bone, leaving a 1/2-inch border of meat all around.

9. 9

   Loosely fill pocket with potato stuffing and sew pocket closed on cut side with needle and kitchen string (and sew any tears).

10. 10

    Put oven rack in middle position and preheat oven to 350°F.

11. 11

    Pat veal dry and rub all over with salt and pepper.

12. 12

    Heat oil in a wide 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then brown veal, meat side down, 5 to 7 minutes.

13. 13

    Turn veal over and add wine.

14. 14

    Boil, uncovered, until wine is reduced by half, about 4 minutes.

15. 15

    Add broth and bay leaves and return to a boil.