Ingredients

The following ingredients have 4 Servings
  • 4 carrots (about 400 grams)
  • 3 stalks Celery (about 250 grams)
  • 5 onions
  • 2 lbs Roast Veal
  • salt
  • peppers
  • 2 Tbsps Canola oil
  • 2 Tbsps Tomato paste
  • 1 pinch dried thyme
  • 1.5 pints Red wine (or veal stock)
  • 1 cup Veal stock
  • 4 sprigs parsley

Instruction

  • Peel the carrots. Rinse the celery and remove any strings. Cut both into 4 cm (approximately 1 1/2-inch) pieces. Peel the onions and cut into quarters.
  • Pat meat dry. Season with salt and pepper.
  • Heat the oil in a roasting pan over high heat and cook meat until browned on all sides.
  • Remove the meat. Put the vegetables in the roasting pan and cook until softened and browned, stirring frequently, 4-5 minutes.
  • Add tomato paste and thyme and cook briefly, then pour in red wine and veal stock and bring to a boil.
  • Return meat to the roasting pan. Transfer to the 2nd rack from the bottom of a preheated oven at 175°C (step 2 convection: 150°C, gas)(approximately 350°F/convection 300°F). Simmer in the oven for 2 hours, spooning liquid frequently over meat. 
  • Meanwhile, rinse the parsley, shake dry pluck leaves and finely chop.
  • Remove the meat from the roasting pan, wrap in aluminum foil and let rest for 5 minutes.
  • Season the sauce with salt and pepper, then stir in parsley. Cut meat into slices and serve with sauce and vegetables.