Pot-roast veal

INGREDIENTS

• 2 cups of Well Concentrated Rich Roast Stock
• 1 kg veal shoulder
• 1 clove of garlic
• 1 sprig of rosemary
• 1 green celery stick
• 3 onions
• 1 carrot
• 1 glass of red wine
• 1 glass of water
• 5 spoons of extra virgin olive oil

PROCEDURE

Prepare the meat by tying it, if necessary, with the string. Heat the oil in a pan and sauté the sliced onion. Add the meat and sear on all sides on a high heat for a few minutes to seal in the juices. Add the garlic, sprig of rosemary, chopped carrot and celery; after a few minutes, add the wine and evaporate it, then add the two cups of Well Concentrated Rich Roast Stock and a little water. Simmer with the lid on for about 2 hours, turning the meat occasionally and basting it with the cooking juices. Add the rest of the water a little at a time, if necessary. When the meat is cooked, allow it to cool and then carve it into slices. Sieve or blend the roasting juices with the vegetables. Place the sauce and sliced meat in a pan and cook for another 10 minutes. Serve the meat with the sauce.