Veal with rosemary

Ingredients

• 1 veal leg
• ½ cup of finely chopped rosemary
• ½ liter of white wine
• ½ table spoon of pepper corns
• ½ cup of carrots
• ¼ cup of celery
• 1 cup of white onions
• salt and pepper

Preparation Place the veal leg into a deep baking pan, add the wine, rosemary, pepper corns, carrots, celery and white onions and season with salt and pepper. Seal the pan completely with aluminum foil and bake in a 200C over for 2 hours. Do not open or turn over the veal, it will cook to perfection. Veal does not need to brown so do not take the foil off until ready.

Serve hot with spring potatoes in garlic.