Provençal Veal Breast Stuffed With Swiss Chard

Ingredients

• 6 tablespoons olive oil
• 3 large onions; 2 diced, 1 cut into 2-inch pieces
• Kosher salt
• Freshly ground black pepper
• 3 garlic cloves, finely chopped (about 1 tablespoon) plus 2 cloves, unpeeled
• 4 sprigs thyme, leaves removed and chopped (about 1 teaspoon)
• 1 sprig fresh rosemary, leaves removed and finely chopped (1 teaspoon chopped)
• 2 pounds Swiss chard (2 to 3 bunches), leaves and stems chopped
• 1 (15-ounce) can crushed tomatoes
• 1 large egg, lightly beaten
• 1 square matzo, crumbled into 1/2-inch pieces
• 1 boneless breast of veal, about 4 pounds, trimmed, butterflied, bones reserved (a butcher can do this, or order it for you); see note
• 1/2 cup Côtes du Rhône or other dry red wine
• 3 carrots, cut in half lengthwise and then cut on the diagonal in 1-inch slices

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