Roasted Veal Shoulder Stuffed with Lemon, Capers and Parsley

Ingredients

• 3 tablespoons olive oil
• 1 large onion
• finely chopped
• 2 garlic cloves
• minced
• 1 cup dried bread crumbs
• 1/2 cup chopped flat-leaf parsley
• 1/4 cup thinly sliced sun-dried tomatoes
• 2 tablespoons drained capers
• chopped
• 1 tablespoon fresh lemon juice
• Salt and freshly ground pepper
• One 2 1/2-pound veal shoulder
• boned and trimmed

Instructions

1. Preheat the oven to 375.
2. In a large skillet, heat 1 tablespoon of the oil.
3. Add the onion and cook over moderately high heat, stirring often, until softened but not browned, about 5 minutes.
4. Add the garlic and cook until fragrant, about 1 minute.
5. Remove from the heat and let cool.
6. In a large bowl, combine the onion mixture with the bread crumbs, parsley, sun-dried tomatoes, capers, lemon juice and 1 tablespoon of the oil.
7. Season with salt and pepper and stir to blend.
8. Lay the veal flat, boned side up, on a large work surface and season generously with salt and pepper.
9. Spread the filling over the top of the veal, leaving a 1-inch border on all sides.
10. Roll up the meat and tie with butcher's twine; season with salt and pepper.
11. set the meat on a rack in a roasting pan and drizzle the remaining 1 tablespoon of olive oil over the top.
12. Roast for about 1 hour, or until an instant-read thermometer inserted in the thickest part of the meat registers 140 for slightly pink meat.
13. Transfer the veal to a carving board, cover it loosely with foil and let stand for 10 to 15 minutes, then slice and serve at once.