Glazed Stuffed Veal Shoulder

Stuffing: In skillet, toast pine nuts over medium heat until golden, about 2 minutes; transfer to large bowl.

In same skillet, heat oil over medium heat; fry onion, garlic, cinnamon, cumin, salt and pepper, stirring occasionally, until onion is softened, about 3 minutes; add to bowl.

Add bread crumbs, currants, apricots and parsley to bowl; stir in eggs until crumbs are moistened.

Cut veal horizontally in half to within 1 inch (2.5 cm) of edge; open like book. Spread stuffing over half; fold over and tie with kitchen string at 1-inch (2.5 cm) intervals to round slightly. Sprinkle all over with salt and pepper.

In large skillet, heat oil over medium-high heat; brown roast. Place, fat side up, on rack in roasting pan.

Add onion and garlic to skillet; fry, stirring occasionally, until onion is softened and golden, about 5 minutes. Add sherry; cook until no liquid remains. Add stock and water, stirring and scraping up brown bits from bottom of pan. Pour into roasting pan.

Roast in 325°F (160°C) oven, basting every 30 minutes and adding water as necessary to maintain pan juices, until meat thermometer registers 155°F (68°C), about 2-1/2 hours.

In glass measure cup, stir honey with pomegranate molasses; brush all over veal. Roast until meat thermometer registers 160°F (71°C), about 15 minutes. Remove roast to platter and tent with foil; let stand for 20 minutes before slicing.

Meanwhile, skim fat from pan juices. Whisk in flour; cook, whisking, over medium heat for 1 minute. Whisk in 2 cups (500 mL) water; bring to boil, stirring and scraping up brown bits from bottom of pan. Reduce heat and simmer, stirring often, until thickened, about 8 minutes. Strain into warmed gravy boat and serve with roast.

Source : Canadian Living Magazine: December 2006