Ingredients
1 kg (2 lb) grain-fed veal roast from leg or shoulder
15 ml (1 tbsp) butter
15 ml (1 tbsp) canola oil
1 each: celery stalk, carrot, small onion, chopped
150 ml (2/3 cup) white wine or beef broth
5 ml (1 tsp) peppercorns
Salt to taste
250 ml (1 cup) country-style 15% cream
20 green olives
10 mushrooms, minced
1 clove of garlic, minced
45 ml (3 tbsp) fresh parsley, chopped
Preparation
In a casserole, lightly brown the boneless roast of grain-fed veal in a butter/oil mixture.
Lightly brown the celery, carrots and onion in the casserole for 4 to 5 minutes. Place the roast on the vegetables.
Add the wine, cover and bake at 135oC (275oF) for 1 hour.
Remove roast and keep warm. Strain the cooking juice through a sieve. Return juice to the casserole. Add cream, olives and mushrooms.
Cook over medium heat for 5 minutes. Add garlic and parsley. Slice the roast and cover with sauce.
