Veal Roast with Vegetables

Ingredients

• 1.2 kg veal (from the shank)
• 2 sprigs Rosemary
• 0.5 bunch Parsley
• 4 Sage leaves
• 4 Garlic cloves
• 2 tbsp olive oil
• 400 g pumpkin flesh
• 300 g black salsify

Instructions

1. 1.

   Wash and pat dry the meat, then season with salt and pepper. Wash the herbs and finely chop them. Peel the garlic and slice into rounds. Dice the pumpkin flesh. With gloves, peel the black salsify, wash thoroughly, and cut into large pieces.

2. 2.

   Soak a clay pot, arrange the vegetables inside, season with salt and pepper, then place the roast on top. Distribute the herbs and garlic slices over the roast, drizzle with oil, and bake in the oven at 250 °C for 30 minutes. Let it rest for another 10 minutes in the turned-off oven before serving in a Roman pot.