Veal Roast with Tomato-Olive Sauce

Ingredients

• 800 g veal back (with skin)
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 1 onion
• 2 Garlic cloves
• 250 ml meat broth
• 100 ml dry white wine
• 1 handful fresh herbs (e.g., basil, parsley, thyme, sage)
• 5 tomatoes
• 50 g green olives (pitted)

Instructions

1. 1.

   Preheat the oven to 120°C with fan and top heat.

2. 2.

   Wash and pat dry the veal back. Season with salt and pepper and sear all sides in hot oil in a roasting pan. Peel and dice the onion and garlic. Add them to the pan and sauté briefly. Pour in some broth and white wine, then place the pan in the oven on the lowest rack for about 1.5 hours. Roughly 30 minutes into cooking, lay half of the herbs over the meat. Finely chop the remaining herbs. Boil the tomatoes briefly, cool, peel, quarter, core, and dice them. Roughly chop the olives and scatter the tomato mixture around the meat during the last 20 minutes. Add broth as needed. Finally stir in the chopped herbs, season with salt and pepper, and serve with sliced veal.

3. 3.