Roast Veal on A

1 tbsp. tbsp. rosemary, freshly chopped – or the

400 g g carrots,into coarser stalks.

Place the roast in a suitable dish. For the marinade, stir all the ingredients, pour over the roast and marinate with the lid closed in the refrigerator for at least 2 hours. Remove roast from marinade, drain well. Keep marinade. Heat clarified butter in a cast iron pot, brown roast heartily on all sides, then remove. Add the onion, leek and carrots and sauté briefly in the stock, turning. Extinguish with marinade, wine, soup and juice of one lemon, season lightly with salt.

Put the meat on the vegetables, cover the pan and steam at low temperature for about 1 hour. Turn 2-3 times to the other side.

To serve, remove the roast and let it stand for about 5 minutes before carving. Arrange the vegetables on a plate, boil the roast stock a little bit. Carve the roast and arrange it on the plate with the vegetables. Pour the roast stock over it or bring it to the table separately.

Preparation 90 min.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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