Veal Roll Roast

For the veal roll roast preheat oven to 110°C. Season meat with salt and pepper. Heat oil in a roasting pan, brown meat all around, remove and keep warm.

In the remaining stock in the roaster, sauté onions, carrot and celery (each finely diced), add tomato paste and roast for 3 minutes. Add balsamic and cook until it evaporates. Then dust with flour. Wait briefly, then add red wine gradually and continue cooking until it evaporates.

Add veal stock and sherry, then place roast, peeled and pressed garlic clove and herb sprigs in roasting pan. Cover and cook in the oven for 3 hours, turning the meat constantly.

After 3 hours, remove the meat from the roaster and keep it warm at 80°C. Strain the stock and boil it down until it becomes creamy.

Finally, season with salt, pepper and sugar. The veal roll roast can be served in finger-thick slices with the stock.

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