Tomato Braised Veal Roulade

Difficulty:
1/5

Ease of Preparation: Medium
Yield: 6 servings

Ingredients:

3 lbs (1.4kg) veal breast, boneless and trimmed
Salt and pepper
2 tablespoons (30ml) fennel seeds, toasted
1 teaspoon (5ml) ground cinnamon
1 teaspoon (5ml) grated nutmeg
Zest and juice from 2 tangerines
2 sprigs of thyme, chopped
6 sage leaves
3 large yellow onions, peeled and sliced thinly
2 bay leaves
¼ cup (60ml) olive oil
1 cup (240ml) white wine
1 liter (4 cups) chicken stock
2 cups (480ml) crushed tomatoes
¼ cup (60ml) left-over rind from Parmesan cheese

Method:

Pound the veal breast thinly using a meat pounder.
Season one side of veal with salt, pepper, toasted fennel seeds, cinnamon, nutmeg, tangerine zest and half the thyme.
Lay sage leaves down over the meat, and roll the veal breast tightly.
Using butcher twine, tie the veal breast into a log.
Heat a large Dutch oven over medium-heat and add half the oil.
Place veal in hot pan and sear on all sides for 2-3 minutes each.
Once veal is golden brown all around, remove from pan.
Add remaining oil to same pan.
Add onions and cook for 6-8 minutes or until soft and golden.
Add bay leaves and remaining thyme.
Season with salt and pepper.
Add white wine and reduce for 3-4 minutes.
Add chicken stock, crushed tomatoes, tangerine juice, and Parmesan rinds, and bring to a simmer over medium heat.
Return seared veal into the pan with sauce and cover.
Cook for 90 minutes to 2 hours or until tender to your liking.
Remove veal from sauce and let rest for 10 minutes.
Meanwhile, let sauce reduce uncovered.
Untie veal breast and slice thinly.
Serve warm and top with sauce.