This moist, tender, and once relatively inexpensive cut of veal is a holiday favorite in Ashkenazic communities. Only the smaller seven ribs have sufficient meat to make a pocket, so the bones after the seventh rib are sometimes removed.
It is easiest to have your butcher make a pocket in your veal breast. To cut a pocket, place the veal meat side up on a flat surface and, using a sharp, thin knife, cut a slit along the widest side of the breast, as close to the ribs as possible.
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