Bone in Veal Breast, about 5 lbs. trimmed of excess fat
2 tablespoons olive oil
4 whole sprigs of rosemary
6 whole sprigs of thyme
2 yellow onions, julienned
1 pint marble potatoes
1 pint sliced trumpet mushrooms
2 cups dry white wine
6 cups chicken stock
Rub the veal with the oil, season heavily with salt and pepper.
Place the onions in a roasting pan, place the veal on top and pour in the wine and the stock; place into a preheated 275˚F oven for about 4 hours. Add the mushrooms and potatoes into the pan and top with the herbs and roast for another 45 minutes to an hour or until very tender.
When cool enough to handle, cut the meat off the ribs and cartilage.
Slice the meat thinly and serve with the vegetables and spoon some of the cooking juices right over the meat.