Generously season the roast with salt and pep­per.

Cut several slits in the meat.

Combine the onion, garlic, thyme, mustard, and oil in a food processor and process to form a paste.

Rub the entire veal roast with the mustard mixture, pressing the mixture into the surface slits.

Place the roast on a rack in a roasting pan and cover tightly with plastic wrap.

Refrigerate for 24 hours.

Remove the roast from the refrigerator and uncover.

Bring the roast to room temperature.

Preheat the oven to 425ºF.

Roast for 1 1/4 to 1 1/2 hours, until the meat registers 135ºF.

Transfer the roast to a serving platter and let it rest for 20 to 25 minutes.

Meanwhile, place the roasting pan over high heat and add the wine and broth.

Bring to a boil, scraping up the browned bits with a wooden spoon, and boil for 1 minute.

Season to taste with salt and pepper.

Carve the roast by slicing the veal between the bones.

Spoon the sauce over the meat and serve.