Veal Roast with Red Wine Sauce

Ingredients

• 2 onions
• 2 carrots
• 1 Garlic clove
• 2 Tomatoes
• 1 stalk Celery
• 4 thyme sprigs
• 1 rosemary sprig
• 1 kg veal roast (e.g., shoulder)
• Salt
• ground pepper
• 2 tbsp plant oil
• 250 ml dry red wine
• 200 ml veal stock
• fresh chopped parsley (for serving)

Instructions

1. 1.

   Peel and slice the onions and carrots into rounds. Peel the garlic and roughly chop it.

2. 2.

   Wash the tomatoes, remove stems, and quarter them. Wash the celery and slice it.

3. 3.

   Rinse the herbs and shake off excess moisture. Rinse the roast, pat dry, and season with salt and pepper.

4. 4.

   Brown the roast in a casserole or large pot over hot oil all around. Arrange the vegetables around it, sauté briefly, then deglaze with wine and stock.

5. 5.

   Add the herbs, cover, and simmer on low heat for about 1.5 hours, turning occasionally.

6. 6.

   When ready to serve, remove the meat and herbs. Strain the sauce, season to taste, and spread over sliced roast on plates.

7. 7.

   Optionally garnish with boiled potatoes and fresh parsley before serving.