Vitello al Forno — Jewish Food Society

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 and pepper, to taste
• Extra virgin olive oil
• 1 bottle dry white wine