In veal, the piece that corresponds to the panties in beef is generally called almost in the butcher's shop, but in certain regional specialties, the local name has been retained, such as this "veal ass" simmered with carrots and small onions .
Spread the rind in the bottom of a casserole or cast iron braising pan, fat side down.
Peel and slice the carrots, peel the small onions and leave them whole.
Spread the carrots over the rind, forming a layer. Place the veal on top, salt and pepper, then add the small onions all around.
Do not cover and put the casserole in the oven at 220°C. Cook for about ten minutes, then turn the meat over and roast for another 10 minutes. Take the casserole out of the oven, pour in the wine and the veal stock, also add 1 tablespoon of brandy and the bouquet garni.
Cover and set oven heat to 180°C. Leave to cook slowly for 1 hour 30 to 1 hour 40 minutes (the cooking can also take a little longer very slowly).
Remove the casserole from the oven, take the meat out and place it on a cutting board. also remove the rind, add the cream to the pan and mix. Bind over low heat, stirring the vegetables with the cooking stock.
Taste and adjust the seasoning.
Cut the meat into thick slices and arrange them in a dish, cover the cooking stock with the small onions and serve.
