Veal Roast With Ham And Olives

Preparation:

Preparation: Steak the meat, making incisions with a knife, with diced ham and olives. Heat the oil and butter in a pyrophile, brown the meat on all sides, add the cleaned and chopped vegetables and the aromatic herbs, salt and pepper, cook over low heat for 15 minutes, turning from time to time . Wet with the wine and about 1/2 l of hot broth. Place in the oven at medium temperature and cook for about an hour. Remove the meat, pass the sauce to the blender. Serve the sliced roast with the vegetable sauce.