Roast Leg of Veal from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• salt and freshly ground black pepper
• 1 leg of veal (4½-6 pounds), boned, and tied
• dried thyme
• 2 bay leaves
• 4 carrots, thinly sliced
• 1 Spanish onion, thinly sliced
• 2 cloves garlic
• ½ pound unsmoked bacon, thinly sliced
• ½ pint dry white wine
• 2 tablespoons tomato concentrate
• ¼ pound butter
• beurre manié