Summary

Ingredients

• 1 ½ kg veal from the hip
• 750 g potatoes, floury boilin
• 3 red pepper (s)
• 3 carrot (s)
• 3 onion (s)
• 5 clove (s) garlic
• 20 cherry tomato (s)
• 100 grams bacon
• 5 stems rosemary
• 100 ml white wine, semi-dry
• 6 tablespoon Vegeta
• olive oil
• salt and pepper

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Instructions

1. Preheat the oven to 200 ° C top / bottom heat.
2. Wash the veal hips and pat dry. Cut the meat into approx. 12 equal parts. Mix 3 tablespoons of Vegeta, salt, pepper and olive oil and marinate all of the meat with it. Place the marinated meat on the bottom of the roaster.
3. Peel and halve the potatoes. Peel the carrots and cut into pieces about 5 cm in size. Peel and quarter the onion. Core and cut the peppers into eighths. Peel off the garlic cloves.
4. Mix 3 tablespoons of Vegeta and olive oil and marinate all the vegetables with the tomatoes.
5. Put the vegetables on top of the meat.
6. Spread the bacon and rosemary on the vegetables and drizzle everything with a little olive oil. Put the white wine in the roaster.
7. Put the roaster with the lid in the hot oven. After 90 minutes, place the meat on top of the vegetables and place the roaster with the lid in the oven for another 60 minutes. Then leave it in the oven for another 30 minutes without the lid to give the meat a little color.