Difficulty:[usr 3]
Trim the veal, tie it up and set aside.
Roughly dice the vegetables from the braising stock, sweat in the celery butter, leek, baby potatoes, 1 carrot, tomatoes (blanched and seeded), the garlic cloves and the basil bouquet, leave to stew covered, add the bouquet garnished, the tomato coulis and the veal jus, cook like this for about 30 minutes, brown the meat with butter and oil, place it in a casserole dish, add the braising stock, cook everything for 30 minutes, covered, in a oven at 150°C.
Peel the remaining carrots, cut them into strips, then cook them in boiling salted water, cool, slice then blanch the celery and the remaining onions, melt in butter. Dice the artichoke hearts, sauté in olive oil.
Gather all these vegetables with the cooked broad beans, the cooked snow peas and the diced ham, season, add a little melted butter, cover with cling film.
Mix the braising stock, add the vegetable broth and the fresh cream, adjust the seasoning, remove the strings from the veal and slice into pomegranates. Arrange the pomegranates on hot plates, arrange the vegetables around them, coat with the infusion.
A creation of Chef Hubert
