Roast Veal with Herb Sauce

Season the roast with salt and season with pepper. To put it into place, tie it with twine at 2-3 cm intervals, like a parcel. Tie the ends tightly. Rinse the greens, remove the peel if necessary. Remove the peel from the onion and cut it in half.

Heat the lard in a large saucepan. Put the roast in it and brown it all around. Add the greens, onion and bay leaves and sauté until tender.

Add the stock, close the lid and cook the roast at a low temperature for about 60 minutes. Keep basting with the liquid. In the meantime, rinse the herbs, drain them well and chop them very finely.

Remove the roast from the cooking pot, wrap it in aluminum foil and let it rest warm for about 15 minutes. Drain the cooking liquid, squeeze the vegetables well. Stir the stock with crème fraîche and mustard and cook at high temperature until creamy. Season vigorously and fold in the kitchen herbs.

Remove the roast from the foil, cut into slices and serve the sauce separately.

Serve with bread dumplings, rice variations such as curry rice and mixed leaf salad.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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