Arrosto di Vitello (Italian Roast Veal with Rosemary and White Wine)

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

1. Heat the oven to 180°C (355°F). Pat the veal dry, then season all over with the salt and pepper.
2. Heat the olive oil in a roasting pan on the hob over medium-high heat. Brown the veal well on all sides, 6 to 8 minutes total, then transfer it to a plate.
3. Reduce the heat to medium and add the onion to the pan; cook for 3 to 4 minutes until softened. Add the garlic and rosemary and cook for 1 minute until fragrant.
4. Pour in the white wine and simmer for 2 minutes, scraping up any browned bits. Add the beef stock, then return the veal to the pan.
5. Roast for 55 to 65 minutes, basting once or twice, until the centre reaches 63°C (145°F) for a tender, sliceable roast. If the pan looks dry at any point, add a splash of stock to keep a shallow layer of liquid.
6. Transfer the veal to a board and rest for 10 minutes. Meanwhile, place the roasting pan back on the hob over medium heat and simmer the juices for 3 to 5 minutes until slightly reduced.
7. Off the heat, whisk in the butter until glossy, then taste and adjust seasoning if needed. Slice the veal thinly and serve with the pan juices spooned over.

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