Ingredients
4 pounds veal shoulder roast
Salt
Fresh ground pepper
Olive oil
2 tablespoons butter
1 large yellow onion, halved and sliced in thin semi-circles
1 cup carrot, peeled and cut into matchstick straws about 3-inches long
1 cup celery root, peeled and cut into matchstick straws about 3-inches long
5 tablespoons chopped herbs: sage and rosemary (you may include basil and thyme)
1 cup canned whole Italian tomatoes, coarsely chopped with their juice
1 heaping tablespoon of seed mustard, such as Moutarde de Meaux
1 cup dry white wine
Parsley, chopped
Directions
Untruss the roast if it is rolled and lay flat. Trim excess fat, and put salt and pepper on both sides. The roast will be no thicker than about 2 inches. Choose a heavy bottomed, lidded, oval roasting pan, large enough to contain the whole roast. Pour enough olive oil to generously coat the whole pan. Brown the meat on all sides at medium-high heat. Remove the roast from the pan to a platter and pour off all but about a tablespoon of the oil from the roasting pan. Add 3 tablespoons olive oil to the pan and 2 tablespoons butter and keep heat at medium-high. Wilt the onions in the pan, stirring constantly. Add the carrots and celery root; stir until wilted.
Stir in chopped herbs. Sauté for a minute. Clear a space in the center of the roasting pan for the roast. Return the roast to the pan, adding any of the juices that may have been released onto the platter. (It’s fine if some vegetables are under the roast.) Add chopped tomatoes and distribute evenly. Dissolve the mustard in the wine and pour evenly over the contents of the pan. Bring to boil, then turn the heat down to low. Cover the pan and cook at a lazy simmer for about one hour. Remove the roast to a cutting board and slice cross grain. Serve with julienned vegetables on top and spoon pan juices over. Garnish with chopped parsley.