Choose a large, heavy based roasting tray, ideally with deep
sides and handles for easy movement.
Massage a little olive oil into the joint if it does not have a
generous coating of fat then season with good quality fine sea
Make a trivet by roughly chopping equal amounts of onion,
carrot and celery or my preferred choice of celeriac, the root of
the celery plus a bay leaf, sprig of thyme and a few black
Place the veal fat side up onto the trivet which should line
the base of the tray.
Place in centre of oven and roast for 20 minutes then reduce
the temperature to 170°C then continue roasting for 20 minutes per
500g reaching a core temperature of minimum 56°C.
Alternatively add 250 ml white wine or cider and the same of
water to the roasting tray after the initial 20 minute roast, cover
with tin foil and cook for 3 to 4 hours on 140°C making sure the
meat is very tender and comes away easily when inserted with a
Remove from oven and pop onto a clean tray and keep warm by
covering with a sheet of tin foil then resting for a minimum of 20
minutes before carving, leaving the roasted vegetables in the tray
for the gravy.
For the gravy I make up 500 ml of essential cuisine veal stock,
then deglaze roasting tray with this stock stirring all the
caramelized juices from the tray, then pass through a fine sieve
pushing all the juices from the vegetables into a clean sauce pan,
bring to the simmer and thicken if required by whisking in a
teaspoon of corn flour mixed with a little cold water and reduce
till you reach a rich glossy gravy.