Italian roast veal

Ingredients for 4 servings:

• 1 kg roast veal (preferably nut)
• 2 onions
• 2 cloves garlic
• ½ celery
• 2 carrots
• 1 parsley root(s)
• 1 stalk(s) leek
• 3 tbsp olive oil
• 1 tbsp butter
• 1 tsp rosemary, fresh or dried
• 3 beefsteak tomatoes
• ½ liter vegetable broth
• 1 tsp tomato paste
• 1 small jar of stuffed olives
• 1 cup of crème fraîche (125 g)
• Salt and pepper, freshly ground
• some paprika powder, hot

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 45 minutes

Wash the meat and pat dry. Peel and finely dice the onions and garlic. Trim, wash, and finely chop the celery, carrots, and parsley root. Wash the leek and slice into rings. Heat the olive oil and butter in a roasting pan and sauté the vegetables. Add the rosemary and vegetable stock. Peel, deseed, and dice the beef tomatoes, and add them as well. Braise thoroughly. Place the meat on top and place the covered roasting pan in a preheated 200°C (400°F) oven. Roast for approximately 2 to 2.5 hours. Remove the meat, add the drained and sliced ​​olives, and the crème fraîche. Bring to a boil and season to taste.