Pan-Seared Veal Roast

Method

1. Prepare the soffritto: heat olive oil in a pan over medium-high heat, add celery, carrots, and onion. Sauté for about 10 minutes until golden, adding a splash of water if too dry. Transfer to a bowl.
2. Deglaze the pan with vegetable broth, scraping the bottom with a wooden spoon. Pour the liquid over the vegetables.
3. Season the veal (noce di vitello) with salt all over and tie it with a sprig of rosemary.
4. Add olive oil to the pan and sear the veal on all sides until browned. Remove and let rest in a dish.
5. Deglaze the pan with white wine, scraping up any browned bits.
6. Return the vegetables to the pan, place the veal on top, add broth, and cover. Cook over medium-low heat for 50 minutes. Turn the veal halfway through and baste with the cooking juices.
7. Transfer the veal to a tray and cover with aluminum foil. Let rest for 50–60 minutes.
8. Blend the cooking liquid with an immersion blender until smooth. Season with salt and pepper to taste.
9. Slice the veal thinly using a knife or slicer.
10. Pour the sauce back into the pan, place the sliced veal in the sauce, and heat through, covered, for about 2 minutes.
11. Serve the veal with the sauce and garnish with fresh rosemary.