CAJUN VEAL ROAST WITH MANGO PUREE

1 1/2tsp paprika
1 tsp dried thyme
1/2tsp ground sage
1/2tsp garlic powder
1/2tsp onion powder
1/2tsp black pepper
1/4tsp salt
1/4tsp sugar
1/4tsp ground red pepper
3-4 lb veal roast, shoulder or chuck, tied
2 1/2c veal or beef stock
Ground pepper, to taste
Kosher salt, to taste
2 mangos, peeled, 1 chopped, 1 sliced
2 tbsp EVO oil

Preheat oven to 325F. Mix first 9 ingredients in a bowl. Make vertical slits 1 inch wide, 1 inch deep and 3/4 inch apart own the center of the top of the roast. Open the slits and spoon in enough spice mixture to fill the entire opening. Reserve 1 teaspoon of remaining spice mixture and set aside. Rub remaining mixture over surface of roast. Let stand at room temperature for 30 minutes so the flavors can penetrate veal and rub will adhere. Combine 2 cups of stock and chopped mango in a saucepan. Bring to a boil and reduce heat, then add salt and pepper. Cook for 20 minutes or until thickened, stirring occasionally. Stir in 1 teaspoon reserved spice mixture. Puree with an immersion blender or in a food processor. You may prepare puree in advance and store, covered, in the refrigerator. Sear roast on all sides in olive oil in a large skillet. Remove roast to a roasting pan. Deglaze skillet with remaining 1/2c stock and pour stock mixture over veal. Roast, covered, for 1-1/2 hours or until meat thermometer registers 150F, then, let rest 10 minutes. To serve, slice veal and alternate mango slices and veal on a serving platter. Top with mango puree.