Mediterranean-Seasoned Veal Roast

Ingredients

• 1 kg veal roast (with bone)
• Salt
• ground pepper
• 2 sprigs Rosemary
• 2 sprigs thyme
• 2 Bay leaves
• 1 tsp grated lemon zest
• 2 tbsp chopped mixed herbs (basil, oregano, thyme, rosemary)
• 4 tbsp olive oil
• 300 ml veal stock
• 1 white onion
• 2 Garlic cloves
• 100 ml dry white wine

Instructions

1. 1.

   Peel the onions and cut them into wedges. Peel the garlic and finely chop it. Rub the meat with salt, pepper, lemon zest, garlic, and chopped herbs.

2. 2.

   Heat the oil in a roasting pan and brown the roast all over. Add the onions, rosemary, thyme, and bay leaves. Then place the pan in the preheated oven (200 °C conventional; 170 °C fan).

3. 3.

   Simmer the meat for about 80–90 minutes, gradually adding wine and veal stock while basting the roast with its own juices.

4. 4.