Spinach Stuffed Veal Rolls

Veal is the very tender meat from a young calf.  As it is very lean, you must take care to ensure that it does not become tough.  It is important to keep the meat moist as it cooks and make sure that you do not overcook it.  If cooked properly, it should have a smooth but firm texture with a very delicate flavor.

This recipe resulted from some veggies that I needed to use up and a few pantry staples.  The flavors complemented each other beautifully without overpowering the veal.  I will definitely be experimenting with dish again!

Spinach Stuffed Veal Rolls

Ingredients

3 tbsp raisins

3 tbsp olive oil

1 onion, chopped

2 garlic cloves, minced
8 oz fresh spinach
2 tbsp pine nuts, toasted and chopped
1/4 tsp freshly grated nutmeg
1 lb veal breast, pounded thin
1 celery stalk, chopped
1 carrot, chopped
1 cup dry white wine
2 cans crushed tomatoes
 
Directions
 
1 Preheat the oven to 350 degrees F.  Soak raisins in hot water for 15 minutes and finely chop. 
 
2. Heat 1 tbsp olive oil in pan over medium.  Add half of the onion and garlic and cook for 4 minutes.  Add spinach and cook for 2 minutes until wilted.  Squeeze any excess liquid off using a sieve.  Chop and season with salt, pepper and nutmeg.
 
3. Lay veal flat and season with salt and pepper.  Cover with spinach mixture.  Scatter raisins and pine nuts on top.  Roll the lamb tightly encasing the filling.  Secure in several places with kitchen twine.

4. In a dutch oven or large pot, heat remaining oil over medium high.  Brown the meat and all sides and set aside.  Reduce heat to medium and add the remaining onion, celery, and carrot and cook for 5 minutes.  Increase the heat and add the wine to deglaze.  Continue cooking until nearly all of the wine has cooked off.  Add the tomatoes and season with salt and pepper.  Return the veal to the pot. Bring the mixture to a boil, cover, and simmer for 45 minutes.

5. Remove the veal, tent with foil and let it rest for 10 minutes.  Meanwhile increase heat to reduce the sauce.  Remove the twine and slice the veal into rounds. Serve immediately spooned with the pan sauce.