1. In a casserole dish, heat oil and brown the milk-fed veal roast on its entire surface.
2. Add salt, pepper and shallots and brown. Cook 2 to 3 minutes. Add beer, allow liquid to reduce by half; add semi-glazed sauce; cover and cook at 150°C (300°F) for 1 hour.
3. Remove roast and keep warm. Sauté mushrooms in butter. Add lime juice, cover, cook for 5 minutes and add topping to the roast.
4. Serve on warm plates covered with sauce and mushrooms accompanied with pasta.

Variation: Use white wine or honey wine instead of beer.