Roast veal with gremolata

Ingredients for 6 servings:

• 1 kg roast veal
• 50 ml olive oil
• 1 onion(s)
• 1 carrot(s)
• 1 stalk(s) Celery
• 1 bay leaf
• 150 ml dry white wine
• 150 ml beef stock
• salt and pepper
• 1 bunch of flat-leaf parsley
• 1 lemon(s), zest
• 2 cloves garlic

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Vitello in gremolata sauce

Season the veal roast with salt and pepper and sear it on all sides in hot olive oil. Meanwhile, dice the onion, carrot, and celery. Remove the meat from the roasting pan. Briefly sauté the diced vegetables. Pour in the white wine and reduce by half. Add the stock and bay leaf, place the meat on the bed of vegetables, and braise in the oven, covered, for one hour at 180°C. Shortly before the end of the cooking time, finely dice the garlic cloves, chop the parsley leaves, and mix both with the lemon zest. Then remove the veal roast from the sauce and slice, purée the sauce, and pass it through a sieve. To serve, sprinkle the meat generously with gremolata.