In a large mixing bowl, mix the garlic, herbs, salt and pepper into the butter.

Preheat the oven for 375°F (180°C).

Place a couple of spoonfuls of the melted butter and spices on top of the veal so that it can spread as it cooks.

Place the roast veal in a baking dish, along with the chopped frozen broccoli.

Bake for about 50 minutes and baste occasionally with the pan juices.

Remove the roast veal from the oven and cover the dish with tin foil or a lid to let the meat rest for 5 minutes before serving.

After moving the roast veal to a serving plate, move the meat juices that were in the roasting tray into a small saucepan on the stove.

In a small bowl, place the flour along with a tablespoon of water and mix to make a roux.

Mix the roux in to the saucepan and let the mixture come together for 5 minutes until it starts to thicken.

Serve warm alongside the roasted veal and broccoli.