Grandma’s Veal Roast

Ingredients

• 400 g carrots (4 carrots)
• 250 g celery stalks (3 stalks)
• 5 onions
• 800 g veal roast (from the nut)
• Salt
• Pepper
• 2 tbsp Rapeseed oil
• 2 tbsp Tomato paste
• 1 tsp dried thyme
• 750 ml red wine (or veal stock)
• 250 ml veal stock
• 4 sprigs Parsley

Instructions

1. 1.

   Peel and clean carrots, wash, trim celery, cut both into 4 cm pieces. Quarter the onions.

2. 2.

   Pat the meat dry. Season with salt and pepper.

3. 3.

   Heat oil in a roasting pan and sear the meat on all sides over high heat.

4. 4.

   Remove the meat. Add the vegetables to the pan and sauté for 4-5 minutes over high heat while stirring.

5. 5.

   Add tomato paste and thyme, stir briefly, pour in red wine and stock, bring to a boil.

6. 6.

   Return the meat to the pan. Braise in a preheated oven at 175 °C (150 °C fan or gas level 2) on the second rack from below for 2 hours, spooning over the liquid periodically.

7. 7.

   Meanwhile wash parsley, shake dry, pluck leaves and finely chop.

8. 8.

   Remove the meat from the pan, wrap in foil and rest for 5 minutes.

9. 9.

   Season the sauce with salt and pepper, add parsley. Slice the meat and serve with sauce and vegetables.