The joy of British Rose Veal

I’m a new convert to the pleasures of veal as a main meal dish, and I now realise I’ve been missing some of the tenderist and tastiest beef available. I’m flying the flag for British rose veal, and if you taste it you’ll be doing the same.
So putting aside old prejudice and myth, let’s look at this fantastic cut of meat.

My joint is about 1kg, but with absolutely no fat or waste which makes it superb value for money.
You need half an onion chopped fine and gently fried in butter, add some garlic, salt, pepper, a dessertspoon of white wine vinegar and cook until the onions are soft.
Now increase the heat in the frying pan and move the onions out of the way and seal the meat by cooking each side until it changes colour, don’t burn it.
In a preheated oven gas mark 4 or 350º place the meat mid oven and cook for one hour, turn the meat over and around and cook for a further twenty-five to thirty minutes.
To your fried onions add a selection of herbs, fresh if possible to the mix and lightly cook, add a cup of water and a dessertspoon of all-purpose flour, mix and stir until creamy.
Unfortunately there is so little fat from the joint that there isn't any to add to the gravy.

After removing the meat from the oven, let it rest for 10-15 minutes before slicing as fine as you can. Serve with seasonal vegetables, I used potatoes from one of my barrels which have given me an incredible crop this year and cabbage. Finish by pouring your creamy gravy over the top. Enjoy with a bottle of rosé or Chianti for maximum enjoyment.
Life can't get better than this.