Veal and Spinach Involtini

Try to find white, milk fed veal for this dish. I'm sorry to say, darker grass fed veal will dissapoint - it is dry and tasteless, and no magical cooking technique will correct this problem.
For this dish, veal slices are spread with a lemon and spinach paste, rolled and fastened with string. The veal rolls (or involtini) are then braised gently until they are tender.
This dish is suitable for a casual weekday dinner, or if multiplied, would do very well as an elegant dish for a fancy dinner. I like to serve this dish with braised mushrooms.

Ingredients
600g sliced veal (about 8 – 10 escalopes, palm size)
200g baby spinach leaves
1 onion, finely chopped
1 tsp freshly chopped rosemary needles
Juice and zest from 1 lemon
2-3tbsp extra virgin olive oil
30g butter
sea salt
Fresh white pepper
Fresh black pepper
Freshly chopped parsley

Method
Use a meat mallet to pound the veal slices, so they are thin.
In a large saucepan, cook the spinach until wilted. Remove to a sieve and allow to drain naturally (I think people who squeeze spinach to extract the liquid are crazy!). When it is cool, chop it finely.
Cook the onion in oil gently, until soft and sweet (about 20minutes).
Add the spinach, lemon zest, rosemary, salt and both peppers. Cook gently for 15 minutes. The spinach will deepen and sweeten in flavour.
Spread the spinach mixture onto each veal slice, roll and tie with string.
In a pan large enough to fit all the veal rolls, heat 1 tbsp of oil over a high heat and brown the veal rolls on all sides.
Throw in a glass of water, lower the heat, cover and braise gently for 45 minutes. Check from time to time the pan isn’t drying up. Add more water if this is the case. I also throw in a couple of woody rosemary stalks (no leaves) for extra flavour
Remove the rolls to a plate, when they are tender.
Add lemon juice and enough water to the pan to create a sauce. Turn off the heat, and throw in the butter, amalgamating well into the sauce.
Check the seasoning and serve the sauce drizzled over the veal rolls, with chopped parsley. Enough for 2-3 people.
I don’t remove the strings before serving, but of course, do so if you wish.