Veal pockets are great because they present really nicely, but I feel like the top part of the pocket suffers and dries out a bit from being cut away from the bone. This starch-free stuffing does a great job of keeping as much moisture as possible in the whole pocket. Feel free to have your butcher keep the veal whole and just put the stuffing in the pan under the roast and serve it on the side. If you do that, skip the chicken stock addition to the pan before roasting.
Slice onions thinly. Heat two Tablespoons oil in a medium saucepan (not a frying pan), and add onions.
Cover and let cook about 10 minutes until all onions are fully translucent. Uncover and season with two teaspoons salt and1/2 teaspoon pepper.
Continue to cook, open, until onions are well caramelized and browned, about an hour.
Add wine and cook until moisture had evaporated. Add in sliced mushrooms and cook for an additional five minutes, until mushrooms begin to soften.
Remove from heat and stir in herbs.
Preheat oven to 350° (180°C).
Carefully stuff the veal pocket with the mushroom and onion mixture.
Liberally oil the top with the remaining oil and season well with salt and pepper.
Add chicken stock to the pan to come about 1/4 of the way up the veal.
Cover very tightly and bake for about two hours, checking tenderness after an hour and a half.
Photography: Hudi Greenberger
Food Styling: Renee Muller