Veal Roll Roast

Ingredients

• 1 kg veal shoulder (prepared as a roll roast by the butcher)
• Salt
• black pepper (freshly ground)
• 3 tbsp butter
• 50 ml Madeira wine
• 300 ml veal stock
• 600 g small blue onions
• 4 sprigs Rosemary
• 1 pack frozen country potatoes
• frying oil
• Salt
• Pepper
• 200 ml heavy cream
• sauce thickener
• 1 lemon

Instructions

1. 1.

   Rub the roll roast on all sides with salt and pepper. Heat butter and oil in a roasting pan and brown the meat all over. Transfer the meat to a baking dish, pour in veal stock and Madeira, and bake in a preheated oven at 220°C (middle rack) for about 10 minutes. Reduce the heat to 80°C and continue cooking for another 3-4 hours, turning occasionally.

2. 2.

   Meanwhile, peel the onions, skewer them on wooden sticks and thread rosemary onto each stick. Add the onion skewers to the meat about 40 minutes before the end of the cooking time.

3. 3.

   Heat frying fat in a pot (it is hot enough when bubbles start rising from a spoon held in the fat).

4. 4.

   Fry the frozen potatoes portion by portion until golden brown, drain on paper towels and season with salt and pepper; keep warm in the oven.

5. 5.

   Remove the meat from the oven, pour the roasting juices into a saucepan, add cream and bring to a boil. Taste and thicken with sauce thickener if needed, then ladle into a serving dish.

6. 6.

   Remove any trimmings from the roast, slice it, arrange on a platter with lemon halves and onion skewers, and serve with potatoes and sauce.