with Beans and Tomatoes
- 1 Carrot (about 100 grams)
- 2 Onions
- 2 stalks Celery (about 100 grams)
- 1 ½ pounds boneless Veal (round or loin)
- 1 tablespoon Olive oil
- 1 ¾ cups White wine (or broth)
- 2 Bay leaves
- 8 small Tomatoes (about 200 grams)
- 15 ounces Beans (canned, drained weight, about 250 grams)
Peel carrot and onion. Rinse and dry celery. Cut carrot, onion and celery into 2 cm (approximately 3/4-inch) cubes.
Pat dry veal and season with salt and pepper.
Heat the oil in a roasting pan. Sear the meat on all sides, then remove and set aside.
Add carrot, onion and celery to pan and cook until golden brown.
Add white wine and bay leaves to vegetables and return the veal with the fat side up. Bring to a boil, then remove from heat and cover with lid.
Place the covered pan in preheated oven at 175°C (convection: 150°C, gas: step 2) (approximately 350°F) until veal is cooked through and very tender, about 1 hour, turning meat twice. Rinse tomatoes, cut out stem and cut tomatoes into wedges. Add tomatoes to roasting pan after 40 minutes.
Remove pan from oven. Remove veal from pan, loosely wrap in aluminum foil and let rest.
Place roasting pan on the stove. Drain and rinse the beans and place in pan. Bring to a boil, reduce to a simmer and season with salt and pepper.
Slice veal and serve with the braised vegetables.