3 pounds boneless trimmed veal breast
¼ cup mushroom duxelle
3 tablespoons grated Reggiano Parmesan
1 tablespoon lemon zest
2 tablespoons chopped parsley
2 tablespoons
White truffle oil
Salt and white pepper
Vegetable oil
About four cups of sliced onion, carrot, and celery
1sprig each of thyme and sage
1 bay leaf
2 tablespoon butter
½ cup white wine
2 qts. Chicken stock

Lay the veal on a counter.
Spread the duxelle, and sprinkle the cheese, zest, parsley, garlic, truffle oil salt, and pepper all over the veal without coming to close to the edges.
Roll the veal on to itself as tightly as possible. Tie with butcher’s twine as you would a roast.
On medium heat in a dutch oven brown the veal on all sides with the vegetable oil.
When the veal is nicely caramelized add the sliced vegetables and butter and continue to cook.
When the vegetables have taken on some color add the herbs, white wine, and stock.
Bring back to a simmer and cover cooking at a bare simmer for about three hours or until a knife slides easily in and out of the veal breast. You may need to add water every once in while so it doesn’t gat too dry.
When it is ready, slice and serve with pasta, rice, or gnocchi
Strain the braising liquid and use it as the sauce.