Baked Veal Roast

Preparation:

Preparation: Tie the meat with a thin string to keep it in shape during cooking, score it in two points with a sharp blade knife and insert the garlic cloves and rosemary sprigs into the meat; salt and pepper it. Put it in a casserole with the butter and a few spoonfuls of oil and place the container on the heat. Brown the meat over high heat for a few minutes, turning it often. When it is well coloured, wet it with the white wine and let it evaporate. Place the container in the oven (or continue cooking on the stove over low heat) and let the meat cook for about an hour and a half. During cooking, open the oven from time to time and sprinkle the meat with the sauce that you will collect with a spoon. If necessary, add water or broth. Drain the meat from the sauce, slice it in part, arrange the slices on a plate placing the whole piece next to it and drizzle with the sauce. If you want to transform this simple roast into a refined dish, garnish the meat with a pound of pancetta purchased in a single piece and a small black truffle, both cut into strips.