1. Take the veal out of the fridge 30 minutes before cooking; finely chop the rosemary, sage and garlic, mix with the salt and pepper and rub the mixture all over the meat.
2. Tie the meat with kitchen string into an even shape so it cooks uniformly.
3. Heat the olive oil and butter in an ovenproof casserole and brown the meat over high heat, turning, for 8-10 minutes until nicely browned on all sides.
4. Add the roughly chopped onion, carrot and celery around it, pour in the white wine and bubble for 2 minutes, then add the meat stock.
5. Roast in an oven preheated to 170 °C for 1 hour 15 minutes, basting with the juices every 15 minutes; the core temperature should be 65 °C.
6. Wrap the meat in foil and rest for 15 minutes, blend the vegetables and juices into a sauce with a stick blender, slice the roast thinly and serve with the sauce and roast potatoes.
Tip: Don't skip the resting: the juices settle back into the meat, so they don't run out onto the board when you slice it.
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