Roast veal in juniper cream

Ingredients for 4 servings:

• 1 kg veal shoulder or leg
• Salt and pepper from the mill
• 1 tbsp clarified butter
• 1 onion(s)
• 2 carrots
• 50 g celery
• 2 tbsp tomato paste
• 200 ml white wine
• 300 ml vegetable broth or veal stock from the jar
• 1 bay leaf
• 3 carnations
• 1 tbsp juniper berries
• 1 tsp peppercorns
• 200 g sweet cream
• 1 tbsp sauce thickener, dark
• 1 tomato(s)
• 4 sprigs of rosemary or basil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

Wash the ready-to-cook veal roast under cold running water and pat dry. Season generously with salt and pepper. Heat the clarified butter in a roasting pan and brown the meat on all sides. Peel and dice the onion, carrots, and celery, and add to the meat. Fry briefly. Stir in the tomato paste. Deglaze with white wine and add the vegetable broth or veal roast stock. Place the spices in a large tea strainer and add to the sauce. Braise the roast in a preheated oven at 190°C (top/bottom heat) for approximately 80-90 minutes on the middle rack. Once the cooking time is over, remove the veal roast. Remove the tea strainer and strain the sauce through a sieve. Heat again in a saucepan with the cream and thicken lightly with the sauce thickener. Slice the veal roast, arrange decoratively on hot plates with the juniper cream sauce, and garnish with the tomato slices and herb sprigs. Spätzle and vegetables go well with it.