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Meat
Easy
6 Servings
Allergens 
No Allergens specified
3 Hours, 20 Minutes
Diets
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.
1 5-pound (2-kilogram) veal pocket, or veal breast with bones intact
4 tablespoons Gefen Olive Oil, divided
6 onions, sliced
2 teaspoons salt, plus more for seasoning meat
1/2 teaspoon pepper, plus more for seasoning meat
3/4 cup Baron Herzog Chenin Blanc or other dry white wine
2 containers white mushrooms, sliced
1 tablespoon fresh thyme
1/2 tablespoon fresh sage, roughly chopped
1 cup Manischewitz Chicken Broth or other chicken stock
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
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