Ingredients:

3 7-9 lb Veal Boneless Breast (3-4Kg)
As needed olive oil
1½ cups coarsely chopped carrots 375ml
2 cups coarsely chopped onions 500ml
1 cup coarsely chopped celery 250ml
¼ cup chopped parsley 60ml
3 bay leaves
1½ tablespoon dried thyme 25ml
7 cups white wine 1.75 litre
8 cups chicken broth 2 litre

For stuffing:
12 oz white rice 350g
3 oz butter 90g
3 cups coarsely chopped onions 750ml
2¼ cups chicken broth 550ml
3 lbs Ground Veal 1.5Kg
to taste: salt and pepper
3 lbs trimmed spinach 1.5Kg
4 oz butter 125g
1 ½ lb mushrooms, sliced 750g
12 oz julienne carrots 350g
3 oz butter 90g
to taste: salt and pepper

Instructions

Stuff Veal breasts with veal stuffing mixture.Skewer closed.Rub with oil.Brown in 450ºF (232ºC) oven, turning once.Remove veal spread vegetables and herbs in pan.Place veal on vegetables add wine and broth.Cover and braise in 375ºF (190ºC). oven until tender, about 3 hours, basting, uncovered, during the last ½ hour.Remove veal allow to rest.Use pan drippings to make sauce.

For each serving: 1 piece of sliced veal with sauce per plate.

Garnish with additional parsley.Cook rice,butter,onions and broth until the rice is soft.Cool.
Puree rice mixture with the veal.Season with the salt and pepper. Wilt the spinach in butter.Drain well cool.Chop coarsely.Sauté the mushrooms and carrots in the butter until soft cool.Mix with the veal mixture and spinach.Season with salt and pepper.