Roast veal with carrots

Ingredients for 6 servings:

• 1 ½ kg roast veal, veal nut
• 250 g bacon, green in slices
• 2 onions, diced
• 800 g carrot(s), cut into thin slices
• ½ liter white wine, dry
• 1 jar brandy
• 500 ml meat broth
• 200 ml crème fraîche
• bay leaves
• Parsley
• Thyme
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 50 minutes

Cul de Veau à l`Angevine Anjou

Place the bacon slices in a roasting pan. Add the diced onion and carrot slices, then place the roast in the center and place uncovered in the oven at 175°C for 20 minutes, turning the roast after 10 minutes. Fill the roasting pan with the wine, brandy, and stock, add the spices, and season with salt and pepper. Then cover the roasting pan and leave in the oven at 175°C for 2 hours. After 2 hours, remove the meat from the sauce, wrap it in aluminum foil, and keep warm. Remove the bacon slices, stir in the crème fraîche, and simmer slightly. Meanwhile, slice the meat, pour the sauce over it, and serve.