2) Add all the vegetables and garlic to the remaining hot fat in the casserole and saute until tender. Add the herbs and red wine, scraping the bottom of the casserole to remove all the browned flavour bits from the bottom. Reduce for 10 minutes.
3) Preheat oven to 180C/Gas 4. Add the veal stock to the casserole. Paint the meat with tomato puree and add the roast to the braising liquid so that liquid reaches about halfway up the side of meat (add more stock if needed).
4) Cover and braise for 1 1/2 to 2 hours or until a meat fork slides into the meat easily. Remove the meat from the casserole, cool, cover and refrigerate for 24 hours. Strain the braising liquid, pushing it through the strainer with the back of a spoon and reserving all possible liquid. Cool, cover and refrigerate for 24 hours. (Keep it separate from the meat)
5) After 24 hours, remove the meat and liquid from the fridge. Skim the fat from the liquid and heat the liquid in a saucepan until hot.
6) In a small saucepan, make a roux with 1 1/2 tbsp of flour and 1 1/2 tbsp of butter. Cook over low heat for 5 minutes. Add the roux to the hot liquid, stir and simmer for 2 to 3 minutes. This is your gravy.
7) Slice the meat 1.25cm thick and arrange the slices in an oven-proof dish. Moisten with some of the gravy, cover and heat until meat is hot enough to eat.
8) Serve with mashed potatoes or polenta and roasted seasonal root vegetables. Serve the gravy on the side.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.