Summary

Ingredients

• 1 kg roast veal
• a bit salt
• some pepper
• 1 teaspoon sage, grated
• 2 tablespoon olive oil
• 2 cloves garlic, finely chopped
• 2 large onions, finely chopped
• 2 stalks celery, sliced
• 4 tomato (s), peeled
• 1 teaspoon basil, chopped
• 0.25 liter ¼ white wine
• 4 large carrots, cleaned and peeled and cut into small pieces
• 1 teaspoon bouillon paste
• 1 tablespoon parsley, chopped

Print Recipe Pin Recipe

Instructions

1. Rub the 1 kg veal roast with salt, pepper, and 1 teaspoon grated sage.
2. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the veal roast and brown it on all sides, about 10 minutes.
3. Add 2 cloves finely chopped garlic, 2 large finely chopped onions, 2 stalks sliced celery, 4 peeled tomatoes, and 1 teaspoon chopped basil. Cook for 2 minutes over medium-high heat.
4. Add 0.25 liter white wine and 1 teaspoon bouillon paste. Cover, reduce heat to low, and braise for 1 hour.
5. Add 4 large carrots (cleaned, peeled, and cut into small pieces). Continue braising covered over low heat for 30 minutes, until the veal reaches an internal temperature of 63°C (145°F). Add water or wine if the liquid level becomes low.
6. Remove the roast from the pot and slice it. Transfer to a warm serving plate.
7. Strain the sauce through a sieve into a clean pot. Stir in 1 tablespoon chopped parsley. Season with salt and pepper to taste.
8. Return the roast slices to the sauce.