Step 1

Combine the oil and butter in a large pot (1), then put on the stove and heat up.

Step 2

Meanwhile, peel and chop the onion (2).

Step 3

Peel the carrots (3).

Step 4

Cut them into chunks (4).

Step 5

Pour the carrots into the pot (5).

Step 6

Add the onion and mix well (6).

Step 7

Add the garlic clove (and let it brown.

Step 8

Meanwhile, tie the roast; wrap the piece of veal lengthwise with kitchen string (8).

Step 9

Proceed with many perpendicular bindings, stopping them with small knots on the first thread positioned, in order to create a net (9).

Step 10

Remove the vegetables from the pot so they don't burn (10).

Step 11

Arrange the meat (11).

Step 12

Brown it well on all sides, including the ends of the cut of meat; in this way the roast will retain its flavor and will remain soft and succulent (12).

Step 13

Add the vegetables again (and flavor with the rosemary.

Step 14

Deglaze with the white wine (14).

Step 15

As soon as the cooking juices have dried, add a couple of ladles of vegetable broth or hot water (15).

Step 16

Cook for about an hour on low heat, covering the pot with the lid (16); always check that the bottom does not dry out, if so, add more broth and continue cooking. Season with salt and pepper.

Step 17

After the cooking time has elapsed, transfer the roasted veal to a plate or cutting board and remove the kitchen string with a pair of scissors (17).

Step 18

Once cold, cut it into thin slices (18).

Step 19

Blend the cooking juices to obtain a creamy and homogeneous sauce (19).

Step 20

Transfer the roasted veal to a serving dish, sprinkle with the sauce obtained and serve (20).