Season the veal with salt and pepper, peel the shallots and garlic.
Sauté the meat on all sides in a roasting pan with a little olive oil, add the shallots, thyme and garlic, continue to fry briefly until the shallots take on a slight color. Cut the vanilla pod in half lengthwise, scrape out the pulp and add both to the veal, deglaze with the wheat beer. Cover and braise in the preheated oven at 180 °C for about 90 minutes, basting frequently with the gravy.
When the meat is tender, remove from the oven and mix the gravy with some cold butter (mount).
For the mashed potatoes, peel the potatoes and boil them in salted water until soft, heat the milk and oil in a second pot, drain the potatoes and let them steam briefly, press the still warm potatoes with a press into the milk, stirring often with a whisk, season with mustard, salt, pepper and nutmeg, finally stir in the chopped hazelnuts.
Wash the spinach and wild garlic well and pat dry, peel the shallots and cut into small cubes. Heat a large pan, pot or wok with 5 tablespoons of olive oil, sauté the shallots in it, then add the spinach, wild garlic and mint and stir briefly (fry for about 1 minute), season with salt and pepper and drain on a kitchen towel.
Cut the veal into small pieces, put some of the puree and spinach on e