For the veal chop, sweat the meat with olive oil, the sprig of rosemary and sliced garlic cloves and let it marinate. At least 6 hours, but the best is overnight in the refrigerator.
Remove the meat from the refrigerator 2 hours before roasting. Remove the marinade, wrap the stem bones tightly with aluminum foil to keep them nice and light.
In the meantime, clean and dice the root vegetables. Roast the parted pieces of veal (backbone, etc.) in a pan until well browned.
Add the root vegetables and also stir-fry so that the roasted flavors mix well. Finally stir in the tomato paste, deglaze with port wine and reduce.
Then add the red wine, thyme sprig, veal soup powder, salt and pepper and simmer for an hour to reduce.
Preheat the oven to 180 degrees. Sear the meat in butter on all sides, then reduce the heat and turn several times until it has a nice color.
Then place the meat on the rack in the middle of the oven (with the fat pan underneath) and let it cook for 30 minutes, then cover and let it rest for at least 10 minutes before carving.
Wipe the drippings from the pan, strain the prepared sauce into the pan to loosen the gravy and assemble with cold butter until it begins to thicken. Add more seasoning if necessary.
Cut the meat into pieces and arrange on the sauce.