Veal Braciolone with Tomato Braised Escarole and Creamy Polenta | Emerils.com

Ingredients

• 6 pounds boneless veal breast, trimmed of excess interior fat
• 10 sage leaves, chiffonade
• 2 tablespoons salt, plus more for seasoning
• 1 tablespoon freshly ground black pepper, plus more for seasoning
• ½ teaspoon fennel pollen
• Zest of one medium orange
• 1 ½ tablespoons minced garlic
• 3 ounces thinly sliced prosciutto di Parma
• ¼ cup extra virgin olive oil
• 4 cups large diced onion
• 2 cups large diced celery
• 2 cups large diced carrot
• Bouquet of fresh thyme
• 4 bay leaves
• 1 1/2 cups dry white wine
• 1 1/2 cups dry red wine
• 2 quarts chicken stock
• 4 medium turnips, peeled and cut into 1-inch pieces
• 1 stick cold unsalted butter, cut into pieces
• Creamy Polenta, for serving
• Tomato Braised Escarole, for serving
• 1 cup finely chopped Delmonico Olive Salad, for garnish