Roast with walnut sauce and pomegranate

Clean and finely chop the vegetables. Sauté in a saucepan with Pure Olive Oil and herbs.

Then add the veal roast to the sautéd vegetables. Finish with wine. Cook for about two hours, adding hot water when required, and salt.

Before serving, slice the roast and garnish with Walnut Sauce and pomegranate seeds.