Arrosto di Vitello al Forno (Roast Veal)

• 900 g Veal shoulder, boneless joint
• 1 medium Yellow onion
• 4 cloves Garlic
• 2 sprigs Fresh rosemary
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Extra virgin olive oil
• 30 g Unsalted butter
• 200 ml Dry White Wine
• 300 ml Beef stock

1. Heat the oven to 180°C (355°F). Peel and thickly slice the onion, then scatter it in a roasting pan with the rosemary sprigs.
2. Peel the garlic and crush it to a paste with the fine sea salt and black pepper. Rub the veal all over with the garlic mixture, then drizzle with the olive oil.
3. Set the veal on top of the onion and rosemary, then dot the butter over the meat and around the pan. Roast for 20 minutes to start the browning.
4. Pour in the dry white wine and beef stock around the veal (not over the top). Return to the oven and roast for 45 to 55 minutes, basting once or twice, until the centre reaches 63°C (145°F) for a pale, tender roast.
5. Transfer the veal to a board and cover loosely; rest for 15 minutes. Keep the roasting pan and its juices for the sauce.
6. Skim off excess fat from the pan juices, then pour the juices and onions into a saucepan. Simmer for 8 to 10 minutes until lightly reduced and glossy, then taste and adjust with a pinch more fine sea salt and black pepper if needed.
7. Slice the veal and spoon the reduced pan juices over the top, serving the onions alongside. If the sauce thickens too much, loosen it with a splash of beef stock.

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