Veal Roast

Ingredients

• 1.2 kg veal roast (e.g., from the hindquarter or shoulder)
• Salt
• black pepper (ground)
• 2 tbsp Vegetable oil
• 200 ml dry white wine
• 2 stalks celery
• 1 onion
• 8 small artichokes
• 350 ml veal stock
• 1 untreated lemon

Instructions

1. 1.

   Preheat oven to 160°C with fan and top heat.

2. 2.

   Rinse the meat, pat dry, season with salt and pepper. In a roasting pan, brown the meat all over in hot oil. Add wine, remove from heat.

3. 3.

   Wash, trim, and dice celery. Peel and finely dice onion. Clean artichokes, remove outer tough leaves, cut stems to 3-4 cm, peel, and halve whole artichokes (remove any inner choke if present). Arrange all vegetables around the meat. Season with salt and pepper and roast in oven for about 1.5 hours, basting regularly with pan juices and adding stock gradually.

4. 4.

   Wash lemon hot, pat dry, zest into strips. Squeeze a little juice.

5. 5.

   Remove pan from oven, season sauce with lemon juice, salt and pepper. Sprinkle veal with lemon zest and serve sliced with the vegetables in the pan.