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PEEL the onion and garlic cloves and chop the garlic into half rings and the garlic into thin slices. SEASON the veal roast with pepper and salt and rinse the cherry tomatoes.
PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
HEAT olive oil in a medium-sized skillet and cook the veal a few minutes on each side. ADD onion and garlic and sauté for a few minutes more. POUR in the veal stock along with sprigs of rosemary and let it reduce 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 remove the rosemary sprigs. SERVE with pommes duchesse and warm veggies if you like. Enjoy!