Whole veal breast is the most cumbersome roast that can still fit in a standard oven. You will need a pan that is at least 17 × 11 ½ inches to accommodate the entire veal breast. Preparing the breast for stuffing is a bit involved; try to get a butcher to cut the pocket for you.

Prepare:

Preheat the oven to 325°F. Pat dry:

Starting from the wider end of the roast, use a sharp paring knife to carefully slice the meat away from the bones to within 1 to 1 ½ inches of each side, forming a pocket. Lifting the meat with one hand, carefully slice the meat away from each bone. Work slowly, turning the blade to slice toward each side, until the pocket extends down the length of the roast. For ease of serving, turn the roast bone side up and cut through the rigid cartilage between the ribs without cutting into the meat. This makes carving the roast easier. Season the outside with:

Fill the pocket with the stuffing, spreading it in an even layer. Place the breast in a large roasting pan. Brush with:

Roast, uncovered, until the inside is no longer pink when you make a small incision near the bone, 2 ½ to 3 hours. Transfer the meat to a platter and let stand for 15 to 20 minutes. Skim the fat from the pan juices in the roasting pan and add:

Set the roasting pan over high heat and bring to a boil. Reduce the heat and simmer until the sauce is reduced by half. Season to taste with:

Slice the veal and spoon the sauce over the slices.