French roast veal from Picardy

Ingredients for 4 servings:

• 2 kg veal shoulder
• 3 sprigs of thyme
• 3 sprigs of sage
• 4 tbsp olive oil
• some veal bones
• 500 g onion(s), small
• 1 jar veal stock
• 1 jar white wine (Chablis Cuvee Prestige from Burgundy)
• Salt and pepper from the mill
• 500 g beans, green
• 800 g potatoes, small
• butter
• rosemary

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours

with green beans and roasted potatoes

Season the meat with salt and pepper, and tie it together to form a roast, sandwiching a sprig of thyme and sage between each sprig. Gently sear it on all sides in a roasting pan in hot oil. Scatter the bones and peeled onions around the meat, cover, and simmer gently for about 70-80 minutes over low heat. Turn the meat frequently, adding a splash of stock and a splash of Chablis each time to prevent sticking. Slice the roast and arrange it on a large platter. Strain the sauce and season to taste. Mix the onions with tender beans that have been briefly blanched and tossed in a little butter. For the roast potatoes, choose small, even-sized potatoes, boil them until tender, and fry them in olive oil until browned all over. A few sprigs of sage, thyme, or rosemary can be added to the roast to release their aroma.