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1
Season the inside of the veal shoulder with the Herbes de Provence, half the thyme, the savoury, the salt and pepper.
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2
Tie with a butcher's twine into a roast.
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3
Season the outside of the veal with the remainder of the herbs.
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4
In a casserole dish, heat the oil and the butter over a high flame and sear the roast for 2 min on every side till brown in colour.
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5
Remove the meat from the casserole and turn down the heat to medium.
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6
Caramelize the leeks, onions, carrots and celery till they also turn brown.
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7
Put the roast back in the middle of the vegetable mix and increase the heat again.
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8
Deglaze the pan with the red wine and scrape the pan juice from the bottom of the casserole dish.
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9
Add in the veal stock and cook on the stovetop with a lid for 35 min at a low heat.
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10
Remove the lid of the casserole and check the consistency of the braising liquid to ensure which there is sufficient in the casserole.
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11
If not, add in more stock or possibly a little water.
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12
Put the lid back on and raise the heat to medium-low for another 35 min.
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13
After this time, turn off the heat and let the veal rest in the liquid for another 20 min.
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14
Remove from the casserole and slice the roast.
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15
Over a high heat, quickly reduce the sauce by one third and coat the roast with it.
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16
Serve with roasted potatoes.
