Veal Roast

Ingredients

• 2 young garlic cloves
• 200 g onions
• 1.5 kg veal roast (from the nut)
• Salt
• Pepper
• 150 ml olive oil
• 1 sprig rosemary
• 6 sprigs Thyme
• 200 ml white wine
• 600 ml veal stock
• 800 g chanterelle mushrooms
• 50 g dried tomatoes (without oil)
• 1 bunch slim spring onions
• 2 tbsp balsamic vinegar
• 1 bunch Basil
• 150 g crème fraîche
• 3 tsp lighter sauce thickener

Instructions

1. 1.

   Peel and finely dice garlic and onions. Rub the meat all over with salt and pepper, then brown it in a roasting pan using 50 ml hot olive oil. Add onions, garlic, rosemary sprig and thyme sprigs, sauté briefly, and deglaze with white wine.

2. 2.

   Reduce the wine almost completely. Pour in veal stock and cover the roast; bake in a preheated oven at 180°C on the second rack from below for 1 hour 45 minutes (convection 160°C).

3. 3.

   Meanwhile clean chanterelles and slice them. Cut tomatoes into strips. Trim spring onions and cut into 2 cm pieces. Brown the mushrooms in a large pan with 100 ml hot oil, remove with a slotted spoon and drain on paper towels. Sauté spring onions and tomatoes in the pan fat for 2-3 minutes. Add mushrooms back, season with salt, pepper and balsamic vinegar. Slice basil leaves into strips.

4. 4.

   Remove veal roast from the pot and keep warm. Strain the roasting liquid through a sieve into a saucepan, add crème fraîche, and reduce over strong heat for 5 minutes. Sprinkle in sauce thickener and bring to a boil. Season the sauce with salt and pepper.

5. 5.

   Warm the mushrooms briefly and sprinkle with basil. Slice the meat and serve with the sauce and mushrooms. Pair with mashed potatoes tossed in pine kernel butter.