Veal Roast

Ingredients

• 2 onions
• 2 Garlic cloves
• 1 Organic lemon
• 1 bundle soup vegetables
• 2 sprigs thyme
• 1 kg veal roast
• Salt
• Pepper
• 8 tbsp olive oil
• 3 peppercorns
• 1 bay leaf
• 2 tbsp Tomato paste
• 200 ml veal stock
• 30 g parmesan (1 piece)
• 1 slice toast bread
• 1 bundle parsley
• 1 bundle dill
• 1 bundle chervil
• 1 bundle basil
• 2 pickled anchovy fillets (glass)
• 1 tbsp mustard

Instructions

1. 1.

   Peel and roughly cube the onions and garlic. Rinse the lemon hot, dry it, then finely grate its zest. Halve the lemon and squeeze out the juice.

2. 2.

   Clean, wash, and cut the soup vegetables into large pieces. Wash the thyme and shake off excess water.

3. 3.

   Wash the veal roast and pat it dry. Rub all sides generously with salt and pepper.

4. 4.

   Heat 3 tbsp olive oil in a roasting pan. Sauté the peppercorns, bay leaf, tomato paste, onions, garlic, and lemon zest. Add the veal roast and brown it on all sides over medium heat.

5. 5.

   Add the soup vegetables, stock, and thyme to the pan and bring to a boil. Place the pan on the oven rack and cook the veal roast covered in a preheated oven at 200 °C (180 °C fan) on the lower shelf for about 70 minutes.

6. 6.

   Remove the veal roast and let it cool slightly. Strain the cooking liquid through a sieve and allow it to cool as well.

7. 7.

   Grate the Parmesan finely. Crumble the toast bread with your fingers.

8. 8.

   Wash and shake off excess water from the parsley, dill, chervil, and basil. Pick the leaves or dill sprigs and place them in a tall vessel.

9. 9.

   Add the Parmesan, toast crumbs, anchovies, mustard, lemon juice, and remaining oil to the vessel and blend everything into a fine puree with an immersion blender.

10. 10.

    Stir in enough of the strained cooking liquid so that the sauce becomes thick and creamy. Season with salt and pepper to taste.

11. 11.

    Slice the veal roast into thin pieces while still warm and serve it with the herb sauce on top.