1. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
2. In a large ovenproof skillet, brown veal in 30 ml (2 tablespoons) of butter. Season with salt and pepper. Set aside on a plate. In the same skillet, brown onion in 15 ml (1 tablespoon) of butter. Return meat to skillet, add white wine and broth. Cover and bring to a boil. Roast in the oven for 2 hours and 30 minutes. Turn meat twice during cooking.
3. Add potatoes around meat and cook, covered, for about 1 hour. Remove lid and cook for about 30 minutes or until potatoes are tender. Keep warm.
4. In a skillet, soften kale over medium heat in remaining butter (30 ml/2 tablespoons) for about 5 minutes. Add cream and cook until al dente. Season with salt and pepper. Spread kale over potatoes around roast and gently stir cream with cooking juices.

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