Veal roast with tomatoes and rosemary

Preparation – 10 minutes

Peel the onion and garlic cloves and chop the garlic into half rings and thin slices. Season the veal roast with pepper and salt and rinse the cherry tomatoes.

Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.

Finishing the veal roast with tomatoes and rosemary – 30 minutes

Heat olive oil in a medium-sized skillet and cook the veal for a few minutes on each side. Add onion and garlic and sauté for a few minutes more.

Pour in the veal stock, add rosemary sprigs and let it reduce/simmer for a few minutes.

Transfer the veal roast and sauce to the medium-sized oven dish. Add cherry tomatoes and roast the veal in the oven for about 20 minutes; the exact time depends on your oven.

Let the veal rest for about 10 minutes before dividing it into slices and removing the rosemary sprigs. Serve with pommes duchesse and warm veggies if you like. Enjoy your meal!