Roasted Veal Shoulder Stuffed with Lemon, Capers and Parsley

• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 cup dried bread crumbs
• 1/2 cup chopped flat-leaf parsley
• 1/4 cup thinly sliced sun-dried tomatoes
• 2 tablespoons drained capers, chopped
• 1 tablespoon fresh lemon juice
• Salt and freshly ground pepper
• One 2 1/2-pound veal shoulder, boned and trimmed

1. Preheat the oven to 375.
2. In a large skillet, heat 1 tablespoon of the oil.
3. Add the onion and cook over moderately high heat, stirring often, until softened but not browned, about 5 minutes.
4. Add the garlic and cook until fragrant, about 1 minute.
5. Remove from the heat and let cool.
6. In a large bowl, combine the onion mixture with the bread crumbs, parsley, sun-dried tomatoes, capers, lemon juice and 1 tablespoon of the oil.
7. Season with salt and pepper and stir to blend.
8. Lay the veal flat, boned side up, on a large work surface and season generously with salt and pepper.
9. Spread the filling over the top of the veal, leaving a 1-inch border on all sides.
10. Roll up the meat and tie with butcher's twine; season with salt and pepper.
11. set the meat on a rack in a roasting pan and drizzle the remaining 1 tablespoon of olive oil over the top.
12. Roast for about 1 hour, or until an instant-read thermometer inserted in the thickest part of the meat registers 140 for slightly pink meat.
13. Transfer the veal to a carving board, cover it loosely with foil and let stand for 10 to 15 minutes, then slice and serve at once.

olive oil, onion, garlic, bread crumbs, flatleaf, tomatoes, capers, lemon juice, salt, veal shoulder

Taken from www.foodandwine.com/recipes/roasted-veal-shoulder-stuffed-with-lemon (may not work)