Roast Veal Austria

Knead butter and flour together to form a dumpling and place in icebox.

Apply meat rubbing with pepper and salt. Heat clarified butter in a roasting pan. Brown meat around it. Put in the heated oven (electric stove: 200 degrees /

gas stove: level 3). Sizzle at the beginning 1500 cmin open. Now extinguish with wine and a quarter liter of tap water and continue roasting with the lid closed for about 1 and a quarter hours.

Meanwhile, separate shallots from peel. Separate carrots from peel and finely dice. Rinse oranges in hot water. Cut into wedges at the beginning, then into pieces. After 50 minutes, add the shallots to the roasting pan. Add oranges and carrots 1500 cmin before end of cooking time.

Remove roast from roaster, wrap in aluminum foil, keep warm. Put shallot mixture into sieve. Keep warm. Add roasting liquid to a saucepan. Pour the veal stock into the roasting pan and deglaze the pan with it. Pour into the saucepan, add whipping cream and let it boil.

Add thyme leaves. Melt flour butter into the sauce while stirring and let it boil for about 5 minutes. Serve roast, sauce and greens together.

Add thyme if desired.

approx.

Our tip: Use fresh thyme for an aromatic flavor note!

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