Veal Roast with Mixed Vegetables

Ingredients

• 1.2 kg veal shank (with bone)
• Salt
• black pepper (freshly ground)
• 1 tsp finely chopped rosemary
• 4 tbsp olive oil
• 300 ml veal stock
• 1 onion
• 1 Garlic clove
• 1 Carrot
• 1 stalk Celery
• 125 ml dry white wine (or rosé)
• flour starch (for thickening)
• 250 g carrots
• 250 g green asparagus
• 1 stalk leek
• Salt
• white pepper
• 2 tbsp butter
• 1 tbsp lime juice
• 1 pinch sugar
• 2 tbsp vegetable broth

Instructions

1. 1.

   Rub the meat with salt, pepper and rosemary. Heat oil in a roasting pan and sear the roast all around. Then place the pan in a preheated oven (200 °C conventional; 170 °C fan) and braise for about 15‑20 minutes. Meanwhile peel and chop the carrot, onion and garlic. Wash, trim and cut the celery into pieces as well. Add the vegetables to the meat and continue braising for another 70‑80 minutes, gradually adding wine and veal stock while basting the roast with its own juices. Remove the cooked meat from the pan, strain the juices and vegetables through a sieve, catch the liquid, season and thicken if desired.

2. 2.

   Peel the finger carrots, leaving the green tip intact. Clean and wash the asparagus, cut long stalks in half. Trim and wash the leek, cutting stalks into 3‑4 cm pieces. Blanch the vegetables in salted water one after another until just firm, shock them in ice water and drain well.

3. 3.

   Just before serving toss the vegetables in butter to warm, sprinkle with sugar and glaze. Season with salt and pepper, drizzle lime juice and broth.