Veal Pot Roast with Carrots and Thyme

Pat the veal roast completely dry with kitchen paper, then season all over with fleur de sel and black pepper, pressing it firmly into the surface.

Dice the onion, peel and cut the carrots, cut the celery, crush the garlic, and measure out the wine, stock and tomato purée.

Heat the oil in the cocotte over high heat until shimmering and sear the veal on all sides until a deep mahogany crust forms, then transfer to a plate.

Melt the butter in the same cocotte over medium heat and cook the onion and celery, stirring occasionally, until softened and lightly golden.

Add the garlic and tomato purée and cook, stirring, until the purée darkens slightly and smells sweet.

Pour in the white wine, scraping up the caramelised bits from the base, and simmer until reduced by half.

Add the warm stock, carrots, thyme and bay leaves, then nestle the seared veal back into the cocotte.

Bring the liquid to a gentle simmer, fit the lid tightly, and transfer the cocotte to a 160°C, or 140°C for a fan oven, or gas mark 3 oven.

Braise for 75–80 minutes, turning the roast once at the halfway point, until a meat thermometer inserted into the thickest part reads 63°C.

Transfer the veal to a warm plate, tent loosely with foil, rest for 15 minutes, and remove the bay leaves and thyme sprigs from the jus.

If the jus seems thin, simmer it uncovered on the hob for 4–5 minutes to concentrate.

Slice the veal thickly, arrange over the carrots and vegetables, spoon over the jus, and finish with the chopped parsley.