Roast Loin of Veal

Smear the loin with some olive oil and season with salt and freshly ground pepper. Put some sprigs of rosemary on the base of a roasting tin, pour over a glass of white wine and put the loin on top. Roast in the oven at 375°F/190°C/Reg5 for an hour.

Meanwhile prepare the carrots  Recipe   but leave out the garlic and the roasted potatoes  Recipe  . Prepare the greens and put into a steamer ready to go.

Make a beurre manie by rubbing a tablespoonful of butter into a tablespoonful of flour. Heat up the veal stock, take four tablespoonfuls of stock, put in a bowl and stir in the beurre manie until it is well mixed. Pour back into the stock and simmer for ten minutes or so stirring from time to time. Put to one side.

When the veal is ready take out, cover with foil and rest for ten minutes or so. Start steaming the vegetables. Remove the rosemary from the roasting tin, and if necessary reduce the wine down to four or five tablespoonfuls and then add to the thickened stock along with three tablespoonfuls of cream. Season the sauce with salt and fresh pepper and a bit more cream if you like.

Cut the veal into slices and put on to serving plates along with all the vegetables, spoon over some sauce and serve  Zoom  . I enjoyed this.