Roast of soft veal

Ingredients

For 6 servings

• •1.2 kg 1.2 kg Veal in shoulder
• •1 1 Carrots
• •1 1 Onion(s)
• •1 1 glass(s) Porto
• •2 c. à soupe 2 tablespoons Olive oil
• •1 1 glass(s) Water
• •3 3 Laurier leaves
• •1 1 branch(s) Thym
• •1 1 pinch(s) Salt
• •1 1 pinch(s) Pepper

Method

1. 1.Garnishing of roast and preparation of aromatic filling
2. 2.So that the roast of veal can be both mellow and golden, start by heating the olive oil in a casserole or pot, then put the meat in it. Make it brown on all its faces and reserve it on a plate. Peel the onion and carrot, cut them into thin slices, then cook them 2 to 3 min. in the casserole.
3. 3.Deglaze and seasoning
4. 4.Put the roast over this aromatic filling, wet with the port or the cooked wine (if you don't have one, you can also use a dry white wine), then water with water. Season with salt, pepper, and add the bay and thyme.
5. 5.Cooking over low heat
6. 6.All you have to do is cover the pot and simmer the roast for about 45 minutes over low heat. To check that your calf is tender enough, sting it with a fork or knife blade: it must no longer come out of rosé juice.
7. 7.Rest and service
8. 8.Let the meat rest for a few minutes before serving. Have a nice slice or two on each plate, and accompany with potatoes or fresh pasta, and a nice spoonful of mustard.