Cut bacon into strips and lard veal shoulder with a larding needle. Season with salt and pepper and fry quickly all around in hot oil. Clean root vegetables and cut into slices. Finely chop the onion, quickly fry in butter together with the root vegetables, add the meat, pour some of the beef broth and roast in the oven at 180 °C for about 1 1/2 hours. Halfway through the cooking time, turn the roast and baste it frequently with the juices. Remove from the pan and keep warm. Deglaze the roast with white wine, bring to the boil for a few minutes and pour through a sieve. Refine with whipped cream and pour over the meat.
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