Ingredients
Instructions
Preheat the oven to 180°C (350°F).
Pat the veal dry and season with salt and pepper.
In a large casserole, heat the extra virgin olive oil over medium-high heat.
Brown the veal on all sides until golden, then set aside.
In the same casserole, add the sliced onion, chopped carrots and celery stalks, and crushed garlic. Sauté until the vegetables are soft.
Return the veal to the casserole, add the sprigs of rosemary.
Pour in the dry white wine and let the alcohol evaporate for a few minutes.
Add the beef stock, cover the casserole with a lid.
Transfer the casserole to the oven and cook for about 90 minutes, basting the meat occasionally with the cooking juices.
Remove from the oven, let rest for a few minutes, slice the veal and serve with the sauce and, if desired, rustic bread.