Italian Roast Veal

make 5 or 6 incisions in the top and bottom of the roast with a pointed knife. Separate the garlic cloves from the skin, cut them into 10 or 12 sticks and insert them into the incisions. Season the meat around it with salt and pepper.

Separate the remaining garlic cloves from the skin and cut them into slices. Cut the tomatoes into strips. Cut the leek into rings and finely chop the onion. Finely chop the needles of one rosemary branch, leave the other branch whole.

In a large roasting pan, heat the olive oil. Pour in the roast and cook on medium heat for 5 minutes with the lid closed. Then turn the meat to the other side and add the leek, garlic, tomatoes and onions, the chopped rosemary and the rosemary sprig.

Continue frying briefly with the lid closed.

Add half of the white wine. Now turn the temperature to the lowest setting and let the roast veal cook for 1 quarter to 1 1/2 hours with the lid closed. Never cover the roaster during this time, otherwise the meat will lose too much heat.

Remove the veal roast from the jus and wrap it in double-folded aluminum foil. Bring the sauce to a boil. Add the remaining white wine and the bouillon paste and cook the jus gently for another 4 to 5 minutes. If needed, season with pepper and salt.

Add the cheese

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