Veal Roast with Apples, Prosciutto and Squash

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Apples feature in every element of this comforting slow roasted dish.

Breakdown of times:

Prep Time: 60 minutes

In-Active Time: 15 minutes

Cook Time: 180 minutes

Preparation time: 75 minutes
Cooking time: 180 minutes
Yield: 8 servings

2 tablespoons (30 mL) butter
1/2 cup (375 mL) EACH finely diced yellow onion, carrot and celery
1 cup (250 mL) peeled and finely diced Gravenstein apple
2 teaspoons (10 mL) chopped sage leaves
2 teaspoons (10 mL) chopped thyme leaves
1/2 teaspoon (2 mL) red pepper flakes
1 pound (454 g) lean ground pork
1 ball (3.5 oz/100 g) fresh buffalo mozzarella, drained and cut into 1/2-inch cubes
1 veal brisket (about 3 lbs/1.36 kg) butterflied to a 1/4-inch thickness and seasoned well with salt and pepper
10 slices prosciutto
salt and pepper
3 tablespoons (45 mL) canola oil
2 cups (500 mL) fresh apple cider

Cut squash into large cubes, toss together with remaining ingredients, then place on a rimmed baking sheet in a single layer and roast in a preheated 400 degrees Fahrenheit oven (190 degrees Celsius) until fork tender, about 25 minutes.

In a skillet set over medium heat, melt butter, add apples flesh-side-down and sauté until golden brown, about 10 minutes. Transfer to a Dutch oven and set aside.
To skillet add oil, onion, carrot and celery and sauté until golden brown, about 15 minutes. Transfer mixture along with thyme and bay leaves to Dutch oven with apples. Set aside.

In a skillet set over medium heat, melt butter, add onion, carrot and celery and sauté until onion is translucent, about 10 minutes. Add apple and sauté until tender, about 5 minutes more, then transfer mixture to mixing bowl. Add sage, thyme and red pepper flakes and let mixture cool to room temperature before mixing with ground pork and mozzarella.
Pat veal dry with paper towel, lay prosciutto slices on top, then mould pork mixture down the length of the veal.
Turn sides of veal up and over stuffing to enclose and, using butcher’s string, tie roast at several intervals and season well with salt and pepper.
In an extra large skillet set over medium heat, add oil.
Add stuffed veal to skillet and brown on all sides, then transfer to Dutch oven, pour over cider, cover, and place in a 300 degree Fahrenheit (149 degrees Celsius) oven for 3 hours, or until filling is thoroughly cooking.
Transfer veal from pot to a rimmed baking sheet, tent with foil, and let rest for 20 minutes before slicing.
Meanwhile, transfer contents from Dutch oven to a blender and puree into a sauce and keep warm until ready to serve.
To Plate: Spoon sauce on bottom of 4 dinner plates, top with roasted squash mixture and a thick slice of veal roast and serve immediately.