Ingredients:

6 lbs veal breast, boned and butterflied (3kg)
1 tablespoon salt (15ml)
1 teaspoon freshly ground black pepper (5ml)
¼ cup extra virgin olive oil (50ml)
2 tablespoons dry white wine (25ml)

Stuffing
1 cup chopped fresh parsley (250ml)
½ cup chopped fresh tarragon (I25ml)
½ cup chopped fresh sage (125mL)
¼ cup capers, chopped (50ml)
6 anchovy fillets, chopped
2 tablespoons lemon zest (25ml)

To cook
2 tablespoons extra virgin olive oil (25ml)
1 carrot, roughly chopped
1 onion, roughly chopped
1 head garlic, chopped
5 ribs celery, roughly chopped
1 bunch rosemary
3 cups dry white wine (750ml)
3 cups water (750ml)

Instructions

Season veal on both sides with salt,pepper,olive oil and wine and refrigerate overnight.Prepare stuffing by combining parsley,tarragon,sage,capers,anchovy fillets and lemon zest.Spread over cut side of veal and roll up.Tie roast with string.Heat olive oil in a large Dutch oven or roasting pan.
Brown veal well.Place carrot,onion,garlic,celery and rosemary around and under veal and add wine and water to pan.Bring to a boil.Cook roast covered in a preheated 350°F/180°C oven, for approximately 4 hours or until very tender.Remove from pan.Strain juices and pour back over veal.Cover loosely until ready to serve.