Roast of Veal

Ingredients

• 2 onions
• 2 carrots
• 4 thyme sprigs
• 1 rosemary sprig
• 1 kg veal roast (shoulder)
• Salt
• pepper (ground)
• 100 g marrow bones
• 30 g clarified butter
• 400 ml meat broth

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Peel the onions and carrots; cut the onion into wedges, the carrots into cubes.

3. 3.

   Strip thyme leaves and rosemary needles from the stems and finely chop. Wash the roast, pat dry, and rub with salt, pepper, and herbs. Rinse the marrow bones, pat dry, and brown them with the carrots and onions in clarified butter in a roasting pan; add the meat and briefly sear while turning. Pour in the meat broth and cook in the preheated oven for about 1 hour, basting with broth periodically.

4. 4.

   Remove from the oven and serve sliced.