Roast Veal With Olives

Preparation:

Preparation: Lard the meat with the olives cut in half and tie it with white kitchen string. Heat the oil and butter in a saucepan, season with the chopped onion, carrot, rosemary and celery. When they have browned, add the meat, brown it on all sides and pour over the wine. Let it evaporate. Salt and pepper. Continue cooking over low heat for about an hour, turning the roast occasionally and wetting it, if necessary, with a little hot water or broth. When it is ready remove it from the pan, let it rest for 10 minutes, untie it and cut it into slices. Pass the cooking sauce through a mill: if it is too thick, dilute it with a little stock; if too liquid, add a knob of floured butter. Taste the meat. Accompanying wines: Ghemme (young) DOC, Aquileia Cabernet Franc DOC, Vigna Del Vassallo VdT Del Lazio.