Roast veal with rosemary butter

Name: Roast veal with rosemary butter
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 2 Branches of rosemary; 100 g soft butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 1 kg) Roast veal; 200 ml White wine; 200 ml Vegetable broth; 1 collar Carrots; 6 Shallots; 7-10 Tbsp Kitchen yarn

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

2 Branches of rosemary
100 g soft butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 1 kg) Roast veal
200 ml White wine
200 ml Vegetable broth
1 collar Carrots
6 Shallots
7-10 Tbsp Kitchen yarn

Directions

1
Wash the rosemary, shake dry, remove the needles and chop. Mix butter and rosemary, season with salt and pepper. Cut veal roast lengthwise horizontally and fill with half the rosemary butter. Tie together with kitchen string
2
Brush the roast with the remaining rosemary butter and place in a flat roasting pan. Pour on white wine and stock and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 1 1/2-1 3/4 hours, pouring the stock regularly
3
Peel the carrots, leaving 1 cm of the "green" to stand. Cut the carrots in half lengthwise. Peel the shallots and cut into slices. Add carrots and shallots to the meat about 20 minutes before the end of the cooking time
4
Take the meat out of the oven and remove the thread. Cut the roast into slices and arrange on a plate with the vegetables