Veal with Rosemary

• 1 rump roast of veal, boned, rolled and tied
• salt and freshly ground black pepper
• dried thyme
• flour

Season roast generously with salt, freshly ground black pepper and thyme. Dredge with flour. Heat butter and olive oil in a thick-bottomed casserole, and brown meat on all sides.

Add dry white wine, water, finely chopped garlic and rosemary; cover casserole and cook in a slow oven (325°F-M2) for