Stuffed Veal Breast - cooking recipe

Ingredients

1 garlic clove, sliced in half
1 egg
1/2 cup white wine
3 tablespoons white wine
kosher salt & freshly ground black pepper
1/2 teaspoon nutmeg, freshly grated
2 tablespoons fresh parsley, chopped (heaping)
1 tablespoon breadcrumbs, freshly grated (heaping)
1/2 lb italian sweet sausage, removed from their casings (I use flavored chicken sausages such as spiced apple)
breast of veal, with a pocket cut into it by the butcher
5 slices bacon or 5 slices pancetta
1 shallot, sliced thick
5 -6 cups veal broth or 5 -6 cups chicken broth

Preparation

Preheat oven to 275\u00b0F; rub the inside of a mixing bowl with the garlic, then chop it and add to the bowl.
Stir in egg, 3 tablespoons wine, salt, pepper, and nutmeg; mix in parsley, bread crumbs, and sausage.
Stuff the pocket of the veal breast, gently pressing it into the corners; truss pocket closed with small skewers.
Lay the bacon or pancetta in the bottom of your braising pan, cover with shallot, and lay the veal on top; cover, and cook on the stove top, on low heat, until the bacon sweats and the shallot softens, about 15 minutes.
Add 1/2 cup of wine and bring to a simmer; let reduce until their is just a film of liquid remaining in the pan.
Add 1/2 cup broth and reduce again; add in remaining broth to just cover 3/4 of the meat.
Cover pan with parchment paper, then the lid, and place in oven until fork tender, about 2 hours.
Remove lid and parchment, then baste meat with pan juices to form a glaze; return to oven for 5 minutes, then repeat.
Remove from oven and let cool in liquid; slice and serve warm with cooking juices (can also be chilled and served cold).