Provencal-Style Veal Shoulder Roast

Ingredients

• 1.2 kg veal shoulder
• Salt
• Pepper (freshly ground)
• 2 tbsp plant oil
• 2 Garlic cloves
• 2 sprigs Rosemary
• 2 sprigs thyme
• 300 ml dry white wine
• 3 tomatoes
• 1 tbsp capers
• 100 g black pitted olives
• 200 g green pitted olives
• 2 Zucchini

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat.

2. 2.

   Wash, pat dry, and trim fat and sinew from the veal. Rub with salt and pepper, then sear all sides in a hot pan with oil until browned. Peel and finely dice the garlic. Wash, shake dry, and finely chop rosemary and thyme. Add herbs and garlic to the meat, sauté briefly, then deglaze with white wine. Cover and braise in the oven for 45-50 minutes.

3. 3.

   Meanwhile wash tomatoes, remove stems, score the underside crosswise, and blanch in hot water. Shock in cold water, peel, quarter, seed, and dice into small cubes. Slice capers, combine with olives and tomatoes, and add to the meat. Braise another 40 minutes.

4. 4.

   During cooking periodically spoon sauce over the meat. Wash zucchini, dice finely, and stir into the pot at the end. Let everything rest briefly, season with salt and pepper, arrange vegetables on a plate, and serve sliced veal atop. Pair with fresh baguette and a glass of red wine.