Ingredients:

3 lbs Veal Shoulder 1500g
(boned and rolled)
2 tablespoons flour 30ml
6 tablespoons butter & oil 80ml
1 onion, chopped
1 celery, diced (with leaves)
1 sprig of thyme
1 sprig fresh parsley
1 bay leaf
2 sage leaves
to taste: salt & pepper
6 small green onions
12 fresh baby carrots
24 wax beans
6 small new potatoes
1½ cup green peas, fresh or frozen 375ml
1 teaspoon sugar 5ml
1 cup stock 250ml
3 tablespoons 35% cream 45ml
finely chopped fresh chervil

Instructions

Flour the piece of Veal Shoulder.Heat oil and butter in a heavy pot and brown veal on all sides.Add salt and pepper.Add onion, celery and herbs.Cover and cook on low heat or in an over at 325ºF (160ºC), for 30 minutes.

Prepare the vegetables and cook onion and carrots in butter until lightly browned.Add the sugar and ¼ cup stock.Cook for 10 minutes making sure that it does not stick to the pan.During this time, steam cook the potatoes and wax beans in a little salted, boiled water (10 minutes) remove when still firm.
Pour the entire contents (cooked vegetables and juices) into the veal.Continue cooking for a further 45 minutes, adding a little stock if sauce is too thick.Ten minutes before cooking is completed, add green peas and finish cooking.

Remove veal, place on a hot serving plate and place vegetables around the veal. Strain the sauce and reduce, if necessary. Adjust seasoning.Add warm cream and fresh chervil, let simmer a few minutes.Serve sauce in a sauce boat with the veal and vegetables.