Braised Veal Breast with Potato-and-Onion Stuffing

Ingredients

• kitchen string
• 1 carpet or upholstery needle
• 1 teaspoon salt
• ¼ teaspoon fresh lemon juice
• 1 tablespoon fresh dill
• 2 Turkish bay leaves
• ½ cup heavy cream
• + 13 more ingredients
• • 1 ¾ cups reduced-sodium chicken broth
  • 1 cup dry white wine
  • 1 tablespoon vegetable oil
  • ½ teaspoon black pepper
  • 1 4- to 4 1/2-pound bone-in back portion veal breast
  • 1 tablespoon fresh dill
  • ¼ teaspoon black pepper
  • 1 large egg
  • ½ teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 large onion
  • ¾ pound medium Yukon Gold potatoes
  • 2 teaspoons cornstarch

Cover potatoes with salted cold water by 1 inch in a 4-quart pot, then briskly simmer, uncovered, over moderate heat until just tender, 25 to 30 minutes. While potatoes simmer, cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until well browned, 10 to 12 min...

View full recipe at Epicurious