Roast Veal

Ingredients

• 800 gr di calf meat (veal - knuckle)
• 1 glass of aromatic white wine
• 1 rosemary branch
• 1 sage leaf
• 1 spoon of flour
• 2 tablespoons of hot water
• hot meat broth
• 20 gr of butter
• oil
• salt
• pepper

Prep Time: 20 min
Cook Time: 1h30min
Servings: 4

Preparation

The first step to prepare the roast veal is to wash and dab the meat with kitchen paper. Massage with salt and pepper and bind it with string. Alternatively you can have this done by your trusted butcher. Sauté the meat over high heat in a saucepan with 3 tablespoons of oil and butter, never pierce it (using spoons or wooden scoops).

When the meat is browned evenly on all sides, blend with white wine. Let it evaporate over high heat, add the aromatic herbs and a couple of ladles of hot stock. Cover, lower the heat and cook the meat for about 1 hour taking care to turn it often and add more hot broth if necessary.

Remove the roast from the container and keep warm. Blend the cooking base, first removing the aromatic herbs, until you get a homogeneous sauce and transfer it into a saucepan.

In a small bowl pour hot water over the sieved flour. Stir until a homogeneous mixture is obtained and add the mixture prepared to the cooking sauce. Put on the heat and thicken until reaching a creamy consistency, mixing with a small whisk.

Until the roast and cut it into slices. Appetize your roast veal with the sauce, before serving.