- 2-3 lb Rosé Veal Roast
- 1/2 bottle of red wine such as Cabernet Sauvignon
- 3 celery sticks, cut into 3-4 inch prices
- 2 carrot sticks, cut into 3-4 inch pieces
- 1 yellow onion, quartered
- 4-6 cloves of garlic, peeled and smashed with the back of a knife
- 1 cup beef or veal broth
- 10 whole cloves
- 2 cinnamon sticks
- 3 sprigs of rosemary
- 1/4-1/2 cup cream
- 1/2 stick butter
- 4 strips streaky bacon, cut into small pieces
- Salt and pepper
- Preheat oven to 200 degrees
- Pat veal dry and season with salt and pepper rubbing it in a bit
- In a heavy bottom pot, heat the bacon over medium heat until the fat releases and coats the pan. Add a bit of oil if needed.
- Remove the bacon from the pan, reserve for later
- Sear the meat on medium high, getting all the sides nice and brown—take your time doing this. When the meat is good and brown, remove it from the pot and let it sit and rest.
- Turn the heat down a bit on the pan to medium and toss in the carrots, celery, onions and garlic. Stir with a wooden spoon for about 10 minutes or until everything starts to smell good.
- Deglaze the pan with a cup or so of the red wine making sure to scrape up all the brown bits as you go. Add the rest of the wine and let it reduce by half.
- Add the broth and let that reduce by half.
- Add the roast back to the pan. Add Rosemary, bay leaf, cinnamon and cloves. Cover with a lid and put it into the oven for about 2 hours.
- When the roast is finished, remove it from the pan to rest and strain the liquid mixture through a fine sieve into a sauce pan. Compost the veggies or serve on the side.
- Heat the pan sauce over medium high, reducing the mixture by a quarter. Wisk in some fresh cream and a half stick of butter. Serve the pan sauce drizzled over the roast (see final step).
- Slice up the roast and place on a platter, pour pan sauce over veal. Serve with mash or roasted potatoes.
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