Rosemary veal leg in a casserole dish

Ingredients for 4 servings:

• 1 bunch of spring onions
• 3 carrots
• 1 kg leg(s) (veal leg), preferably from the topside, sheer
• olive oil
• salt and pepper
• 400 ml dry white wine
• 500 ml veal stock
• 3 sprigs rosemary

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours

Preheat the oven to approximately 180°C (top and bottom heat). Peel the spring onions, leaving some of the green parts. Peel the carrots and dice them. Rub the meat with salt and pepper. Use a sufficiently large roasting pan as a casserole dish. The lid should not be able to touch the roast. Sear the meat in the hot oil on all sides in the roasting pan. Arrange the spring onions and diced carrots next to the meat in the roasting pan and sauté for 2 minutes. Pour in the wine and bring to a boil. Simmer for 5 minutes. Pour in the stock and let it boil away. Add the rosemary sprigs. Place the lid on the roasting pan and place it in the oven. Braise the roast for 75 minutes, basting the roast from time to time. Once the braising time is over, remove the roast from the pot, wrap it in aluminum foil and let it rest for 15 minutes. Make a sauce from the stock. To do this, strain the vegetables through a sieve, collecting the braising liquid, and thicken to taste. Serve with mushroom risotto and a light beer.