Veal Cutlet Roast with Honey Mustard Crust

Ingredients

• 1.5 kg veal ribs (with bone)
• 600 g waxy potatoes
• 400 g baby carrots
• 400 g knollensellerie
• 4 red onions
• 2 Garlic cloves
• Salt
• pepper (ground)
• 2 tbsp olive oil
• 200 ml dry white wine
• 2 sprigs Rosemary
• 2 stems sage
• 250 ml meat broth
• 50 g breadcrumbs
• 2 tbsp honey
• 3 tbsp coarse mustard

Instructions

1. 1.

   Preheat the oven to 160°C with fan and top heat. Wash and pat the veal dry. Peel, trim, and roughly cube the potatoes, carrots, knollensellerie, onions, and garlic. Season the veal with salt and pepper and sear it in a hot pan on all sides. Turn the bones up, spread the vegetables around it, and brown in the oven for about 20 minutes. Then flip the meat and pour in the wine.

2. 2.

   Add rosemary and sage to the vegetables and add some broth. Braise in the oven for about an hour, spooning liquid over the meat repeatedly and adding more broth as needed. Mix breadcrumbs with honey and mustard well and spread on top of the veal.

3. 3.

   Bake for another 20 minutes until golden brown. Season the sauce with salt and pepper and serve.