Veal Roast with Tomatoes and Ham

Drain the sun-dried tomatoes, taking care to collect the oil. 
Cut the tomatoes into thin strips. Wash the basil, shake dry and pluck off the leaves.

Pat the veal dry. Cut five deep pockets into the veal roast about 1.5 to 2 cm apart (approximately 1/2 to 1 inch) so that the roast still holds together well. Into each pocket, place a folded slice of ham, 1/5 of the tomato strips and 3-4 basil leaves. Tie the roast with the twine and season with salt and pepper.

Preheat the oven with the baking dish to 80°C (approximately 180°F).

Heat a nonstick skillet, add some marinade oil and sauté about 8 minutes on medium heat. Put in the preheated oven dish with the roast and cook about 3 hours.

Knead the butter and flour together, wrap in foil and place in the refrigerator.

In the meantime, peel the shallots and chop finely.

30 minutes before the end of cooking, reheat the pan and add the shallots in the remaining fat for about 2 minutes while stirring. Deglaze with the sherry and let it boil for 2-3 minutes.. Pour in the stock and boil over medium heat about 20 minutes until reduced.

Blanch the tomatoes in boiling water, then rinse with cold water. Halve, core and peel, then dice the tomatoes into small pieces. Coarsely chop the remaining basil . Sieve the sauce into a saucepan and bring to a boil again. Add the flour butter to thicken. Stir in the diced tomatoes and heat for about 1 minute..