veal roast the classic

Preparation:
Rub the veal roast all over with salt/pepper and sear on all sides in hot fat. In the meantime, dice the onion, garlic, carrot and celery. When the meat is nicely browned, fry the diced vegetables until the onion is also lightly browned. Then add the diced tomato and sauté briefly. Pour in the wine and stock and cook the whole thing in the oven with the lid closed at around 180°C for 1.50 - 2 hours. Add more stock and wine if necessary and season accordingly. Take the meat out and keep warm. Puree the sauce, pass it through a sieve and - if you like - refine it with a dash of cream or sour cream. Wide ribbon noodles/potatoes, carrot vegetables or Brussels sprouts go well with this.