Braised Breast of Veal

First, mix the ingredients for the marinade and leave to infuse for 5 minutes.

In a Reindl heat the oil and the rosemary sprig (perfume). When the oil is hot, remove the sprig so that it does not burn.

Sear the unseasoned meat in the hot oil on all sides. Then remove the meat from the oil and let each side sit in the marinade for 1 minute. Repeatedly put the meat into the Reindl and continue to fry at medium temperature for 1 to 2 minutes. Add the shallots and sauté. When the shallots have taken color, deglaze with white wine. Cover and steam the meat for 2-2.5 hours. Adjust the temperature so that the sauce simmers only slightly. From time to time add beef broth and turn the meat to the other side. Remove the meat from the sauce, cut into portions and keep warm. Puree the sauce together with the shallots.

Serve on warmed plates.

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