Summary

Ingredients

• 2 kg veal shoulder
• 3 sprigs thyme
• 3 sprigs sage
• 4 tablespoon olive oil
• some calf bones
• 500 g onion (s), small
• 1 glass veal stock
• 1 glass white wine (Chablis Cuvee Prestige from Burgundy)
• Salt and pepper from the mill
• 500 g beans, reen
• 800 g potato (s), small
• butter
• rosemary

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Instructions

1. Salt and pepper the meat and tie it together to make a roast; Pack 1 sprig of thyme and sage in between. In a saucepan in hot oil, gently fry on all sides with a little patience. Scatter the bones and the peeled onions around them and cover and simmer them gently on a low fire for about 70 - 80 minutes. Turn it again and again and each time pour in a shot of stock and some Chablis so that nothing starts.
2. Cut the roast into slices and arrange on a large platter. Strain the sauce and season to taste. Mix the onions with the tender beans that have only been briefly blanched and tossed in a little butter.
3. For the roasted potatoes, choose small potatoes of the same size as possible, which are cooked and fried all over in olive oil - you can also fry a few sprigs of sage, thyme or rosemary and give off their scent.