Bring Strauss Veal to the table with this delicious Slow Roasted Veal Breast recipe.

½ trimmed boneless veal breast (about 3.5 lbs.)
1/2 cup dried golden raisins
1⁄4 cup capers, drained and coarsely chopped
2 tbsp. finely chopped fresh thyme leaves
2 tbsp. finely chopped rosemary leaves
3 large shallots, finely chopped
4 cloves of fresh garlic, finely sliced
4 tbsp. extra strong Dijon mustard
Fine grain sea salt and freshly ground black pepper, to taste
½ cup dry white wine
6 tbsp. olive oil
Butchers twine

1. Heat oven to 275°.
2. Put golden raisins, capers, shallots, thyme, rosemary, garlic into a small mixing bowl, mix together.
3. Lay veal breast flat on a cutting board and season one side all over with salt and pepper. Turn the veal breast over and liberally rub all over with the extra strong Dijon mustard and 3 tbsp. of extra virgin olive oil, then season all over with sea salt and fresh ground pepper. Top liberally with the herb, shallot, raisin, caper and garlic mixture.
4. Roll up veal breast and tie snuggly with butcher’s twine down the length of the roast at 1 1⁄2″ intervals.
5. Heat remaining olive oil in a large skillet over medium-high heat.
6. Add veal and cook, turning occasionally, until deep golden brown all over, 10–12 minutes; transfer veal to a roasting pan.
7. Add the wine to skillet and cook, scraping up any browned bits, about 1 minute; pour over veal. Roast veal, basting every 30 minutes or so with any pan juices, until a meat thermometer inserted in the thickest part of the roast registers 145 °F, about 3 hrs.
8. Transfer roast to a large cutting board, cover with foil and let rest ten minutes. Remove the butchers twine, slice on a bias and serve.