Roast veal with white wine sauce

Preparation

1. Preheat the oven to 180 °C (conventional). Rub the roast all over with salt and pepper and brown it well on all sides in hot butter in a roasting pot.
2. Dice the onion, garlic, carrot and celeriac and quarter the mushrooms. Add everything to the meat and cook until the onion is lightly browned.
3. Briefly sweat the diced tomato with it, then pour in the white wine and stock and cover the pot with the lid.
4. Braise the roast in the oven for 1.5 to 2 hours. Top up with a little stock and wine as needed and taste the sauce now and then.
5. Take out the meat and keep it warm. Purée the sauce with the vegetables until smooth, press it through a sieve and, if you like, enrich it with cream or sour cream.
6. Slice the roast and serve it with the sauce; wide ribbon noodles and a seasonal vegetable go well with it.

Drink with it

• White wine · excellent match

  Weißburgunder (Pinot Blanc) or Chardonnay with some roundness, little oak

  The delicate, lean veal stays in the foreground, and the creamy body of the wine takes up the white wine sauce and the mushrooms without overpowering them.

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• Red wine · good match

  Spätburgunder (Pinot Noir), light and fruity

  Low tannins and red fruit accompany the roasted flavours of the joint without overwhelming the tender veal.

• Pale lager · good match

  Helles lager, well chilled

  The soft malt sweetness picks up the roasted notes of the gravy, and the gentle carbonation keeps the palate fresh.

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