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STUFFED VEAL ROAST

Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser
This dish makes a beautiful and delicious presentation. It does take a little more preparation time but your guests will really appreciate it. Begin roasting three hours before you plan to serve.
Yield: 6 To 8 Servings

STUFFING
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1/3 cup chopped carrot
• 1 celery stalk, diced
• 2 garlic cloves, minced
• 1 pound Italian veal sausage
• 10 ounces frozen chopped spinach, thawed and drained
• 1/4 cup unseasoned breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
 

Directions

1. Heat oil in large skillet and saute onions, carrots and celery until soft. Add garlic and saute 1 minute.

2. Crumble sausage into skillet and cook 5 minutes. Fold in spinach, breadcrumbs, salt and pepper and remove from heat.
 

ASSEMBLY

• 1/3 cup olive oil
• 2 shallots, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1/4 cup white wine
• 1½ teaspoons dried thyme
• 1/2 teaspoon fresh lemon zest
• 4 pounds boned veal shoulder, rolled and tied
• Salt and pepper to taste
• 1½ pounds baby carrots
• 8 medium potatoes, quartered
 

Directions

1. Preheat oven to 325°F ten minutes before roasting. Grease large roasting pan.

2. Mix oil, shallots, garlic, soy sauce, juice, wine, thyme and zest in small saucepan and cook 5 minutes.

3. Unroll veal and pound with meat mallet to 1/2-inch thick. Spread stuffing on veal to within 1 inch on all sides and roll again. Tie with string or use wooden toothpicks for securing roll.

4. Place roast in large plastic bag and pour sauce over meat. Chill overnight to marinate.

5. Remove meat from marinade, center in pan and roast 1½ hours, basting with marinade every 1/2 hour. Add carrots and potatoes to roasting pan during last hour of cooking.

6. Remove from oven and allow to rest 15 minutes before slicing.