Ingredients
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 2 ½-3 lbs. Boneless veal rib roast (vitella carrè)
- 2 ½ lbs. carrots, peeled and sliced into rounds
- 2 lb. cherry tomatoes, halved
- 3 small white onions, finely chopped
- 2 celery stalks, thinly sliced
- Salt
- pepper
- Extra virgin olive oil
- 1 bottle dry white wine
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