Veal Roast with Cream Sauce and Sage

Ingredients

• 1.5 kg veal meat (e.g., shoulder blade)
• Salt
• pepper (ground)
• flour (for dusting)
• 3 onions
• 4 tbsp Vegetable oil
• 2 tbsp Tomato paste
• 500 ml rosé wine
• 750 ml veal stock
• 5 sage leaves
• 1 tbsp Cornstarch
• 150 ml whipping cream

Instructions

1. 1.

   Preheat the oven to 120°C with upper and lower heat.

2. 2.

   Wash the meat, pat dry, season with salt and pepper, lightly dust with flour. Peel and finely dice the onions. Brown the meat all over in a large pot with hot oil. Remove it and sauté the onions in the same pot. Briefly cook the tomato paste. Deglaze with some wine, reduce completely, then add more wine. Reduce again, pour in the remaining wine and veal stock. Wash, dry, and roughly chop the sage. Add to the meat, bring to a boil, and bake for about 3 hours 30 minutes, turning occasionally. Afterwards remove the meat from the pot and keep warm at about 100°C in the oven. Reduce the sauce on the stove slightly, puree it, and strain through a fine sieve. Whisk the cornstarch with some cold water and use it to thicken the sauce. Simmer for about 5 minutes, then stir in 100 ml cream and season with salt and pepper. Just before serving whisk the remaining cream and fold into the sauce. Slice the meat and serve with the sauce. Garnish as desired with fried sage leaves and flowers.