Pound veal between sheets of plastic wrap to 1/8 thickness. Cut veal into 16-equal pieces. Sprinkle with salt and pepper. Mix flour and 2 1/2 teaspoons fresh thyme or 1 teaspoon dried thyme in shallow dish. Coat half of veal with flour mixture mixture, shaking off excess. Heat 1 teaspoons oil in large nonstick skillt over high heat. Add veal; saute until beginning to brown, about 1 minute per side. Place on platter. Repeat with 1 teaspoon oil and remaining veal. Heat 1/2 teaspoon oil in same skillet over high heat. Add broth, Sherry, lemon juice and garlic. and bring to boil, scraping up browned bits. Add veal; turn to coat. Add reamining 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme. Simmer until sauce thickens slightly, about 3 minutes. Season sauce with salt and pepper. Transfer veal and sauce to plates and serve. Serves 4.1 10 ounce package frozen chopped spinach
1 pound turkey Italian sausages, casings removed
2 tablespoons fresh lemon juice
1 tablespoon grate lemon peel
1 tablespoon finely chopped garlic
2 teaspoons chopped fresh tarragon or 1 teaspoon dried
16 2-inch red potatoesDrain spinach; squeeze dry in towel. Place in large bowl. Mix in sausages, lemon juice, peel, garlic, tarragon, and pepper. Chill stuffing until ready to use. Using meat mallet, pound veal to 3/4 to 1 inche thickness. Spoon half of stuffing into center of each. Wrap meat around stuffing, enclosing completely. Tie each shank in 4 places with kitchen string to secure. Seacon with salt and pepper. Heat 2 tablespoons olive oil in each of 2 heavy large Dutch oven over medium-high heat. Add 1 veal shank to each and brown well, turning occasionally, about 10 minutes. Transfer shanks to plate. Divide chicken wings and veal bones between pots and brown well, turning frequently, about 15 minutes. Transfer chicken wings and veal bones to plate. Pour off drippings from pots. Divide shanks, chicken wings and veal bones between pots. Pour 9 cups chicken stock into each pot; bring to boil. Reduce heat to simmer. Divide onions, garlic, thyme sprigs and bay leaves between two 12-inch square pieces of chessecloth. Gather cheesecloth arouns ingredients and tie with kitchen string, forming 2 bundles. Add 1 bundle to each pot of stock. Divide potatoes between pots, pushing to submerge. Simmer until potatoes are tender, about 25 minutes. Using slotted spoon, transfer potatoes to bowl; cool. Cover pots and simmer until veal is tender, about 1 hour longer. Remove from heat. Discard chicken wings and veal bones. Using tongs, transfer veal to another bowl. Discard bundles. Combine all broth in 1 pot. Spoon any fat from surface. Press each potatoe between hand and work surface to smash, forming 1/2 inch thick potatoe cakes. Reshape edges, pressing together until smooth. Place on baking sheet. Preheat oven to 275 degrees. Cut strings from veal. SLice veal 1/2 inch thick. Place slices in large baking pan. Drizzle 1 cup broth over. Cover with foil and bake until heated trhough, about 25 minutes. Meanwhile, season potato cakes with salt and pepper. Heat 4 tablespoons oil in heavy large skillet over medium-high heat. Add potato cakes in batches and cook until golden brown and crisp, adding more oil to skillet as necessary, about 4 minutes per side. Drain cakes on paper towels. Transfer to baking sheet and keep warm in oven. Transfer veal to platter. Place potatoes around veal. Serve with remaining broth, Mustard sauce and Salsa verde. Serves 8.
