Ingredients:

1 tablespoon of Olive oil
1 pound of Sweet Italian sausage;
1 cup of Chopped celery
1 cup of Chopped onion
3 cups of 3 day-old corn bread crumbs
1/2 teaspoon of dried red pepper flakes
1/2 teaspoon of salt
1/2 teaspoon of freshly ground pepper
2 Eggs, beaten to blend
1/2 cup of pine nuts; toasted (about 2 1/2 ounces)
one 4 pound veal breast, pocket
2 tablespoons of dried basil, crumbled
1 teaspoon of dried rosemary, crumbled
8 tablespoons of white wine vinegar
1 1/4 cups of chicken stock

Methods:

Heat 1 tablespoon oil in heavy large skillet over medium-high heat.Add sausage, celery and onion and cook until brown, stirring frequently, about 12 minutes.Transfer mixture to large bowl.Add corn bread crumbs, red pepper flakes, salt and pepper.Mix in eggs and pine nuts. Set stuffing aside.Position rack in center of oven and preheat to 400ºF.

Arrange veal bone side down on work surface. Fill pocket with stuffing.Close with skewer.Place any remaining stuffing in small baking dish cover with foil.Place veal in large roasting pan.Rub outside with basil and rosemary.Sprinkle with 3 tablespoons vinegar. Roast veal 30 minutes. Reduce oven temperature to 350ºF.

Combine remaining 5 tablespoons vinegar with chicken stock.Continue roasting veal 2 hours, basting every 30 minutes with stock mixture and pan drippings.(Place stuffing in baking dish in oven for last 30 minutes.).Transfer veal to heated platter.Slice thinly. Serve with any extra stuffing.