1 top round veal roast, about 750 g

3 anchovies, coarsely chopped

2 tablespoons (30 ml) olive oil

1 onion, sliced

2 stalks celery, diced

3 cloves garlic

2 bay leaves

1 sprig rosemary

1 sprig parsley

1/2 cup (125 ml) white wine

Juice of 1 lemon

Water

With a sharp knife, slit the meat in a few places and insert pieces of anchovies.

In a saucepan, brown the veal on all sides in the oil. Season with salt and pepper.

Add the vegetables, garlic, herbs, wine and juice of half a lemon. Cover with water. Simmer gently, covered, for 1 hour and 30 minutes to 2 hours. Skim occasionally during cooking. Cool the meat in its poaching liquid overnight in the refrigerator.

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