Oven-Roasted Veal

Method

1. Season the veal brisket generously with salt and pepper.
2. Add rosemary, garlic, and sage (if using). Roll the meat tightly and tie it with kitchen twine.
3. In a roasting pan, place the tied meat and add chopped carrots, celery, and onion. Drizzle with olive oil.
4. Roast at 200°C (400°F) for about 20 minutes to sear, then lower the oven to 160°C (320°F) and add white wine (enough to reach about two fingers depth).
5. Continue cooking for about 2.5 hours, basting occasionally with the pan juices, until the meat is very tender.
6. Let the roast rest for at least 15 minutes before slicing to keep the slices intact.
7. For the sauce, remove the herbs and vegetables from the pan, then blend the remaining juices until smooth. Serve the sauce alongside the sliced meat.