Roast veal with provençal vegetables (Rôti de veau)

1. Heat the oven to 170 °C. Pat the veal leg dry, season with salt and pepper and rub with thyme.

2. Brown the meat on all sides in hot olive oil, then lay it in a roasting tin.

3. Arrange the diced courgette, pepper and tomato, the quartered onion and the crushed garlic around the meat.

4. Drizzle with olive oil, pour in the white wine and the meat stock and season with salt and pepper.

5. Roast for about 70-75 minutes, basting with its own juices, until the meat is cooked through and the vegetables are tender.

6. Rest the veal for a few minutes, slice it and serve garnished with the provençal vegetables and the roasting juices.

Tip: Veal's fine, lean meat dries out quickly – roasted at moderate heat and basted, it stays juiciest. The summer vegetables provide the side in one tin. Fresh baguette makes it complete.