Roast Veal with Potato Puree

Method

1. Compact and tie the veal roast with kitchen twine to maintain its shape.
2. In a tall pot, heat olive oil with two whole garlic cloves and sauté until golden.
3. Place the tied roast in the pot and sear on all sides to seal in the juices.
4. Season with salt and pepper.
5. Add two sprigs of rosemary. optionally add two strips of pancetta or bacon for extra flavor.
6. Pour in about 500 ml of white wine.
7. Cover the pot and bring to a boil. Once boiling, reduce heat to low and cook for 1 hour 40 minutes, turning every 20-25 minutes.
8. After cooking, remove the roast from the pot and let it cool and rest before slicing to keep it compact.
9. Slice the roast and serve with potato purée and reduced cooking juices.