Stuffed Breast of Veal

Preheat oven to 425 degrees F. In 12-inch skillet, heat oil over medium-low heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 5 minutes. Add spinach and cook, stirring frequently, until liquid has evaporated, about 2 minutes. Remove from heat.

From lemon, grate 3/4 teaspoon peel and squeeze 2 tablespoons juice; set juice aside. Add raisins, 1/2 teaspoon salt, and lemon peel to spinach. Cool to room temperature. Spoon mixture into pocket of veal.

Place breast, meat side up, in medium roasting pan (14-inch by 10-inch). Sprinkle remaining 1/4 teaspoon salt on meat side (not rib side) of veal and roast 1 hour. Turn veal, rib side up, and pour broth and lemon juice into bottom of roasting pan. Cover veal with loose tent of foil and bake until tender, about 1 hour 15 minutes longer.

Transfer veal, rib side down, to cutting board and let stand 10 minutes to set juices for easier carving. Skim and discard fat from drippings in pan. Carve veal by slicing down along one rib bone. Cut away rib bone and discard, then continue carving. Transfer slices to warm platter and serve with pan juices. Makes 6 main-dish servings.

Bacon and Collard Greens Stuffing: Substitute 1/4 cup minced shallots for the onion and cook with the garlic as directed. Stir in 2 packages (10 ounces each) of thawed and squeezed dry frozen chopped collard greens instead of the spinach. Omit the grated lemon and raisins and stir 4 slices of crisp cooked and chopped bacon into the greens mixture. Proceed as directed.

Nutritional information is based on one serving, not including Bacon and Collard Stuffing.