Preheat the oven to 200 ° C (Th. 6-7).
In a casserole dish, brown the meat for 10 min. on all sides, in oil and margarine and set aside.
Discard the grease and clean the dish. Sweat 5 min. the chopped onions and diced carrots in the rest of the margarine and oil, pour the honey and let caramelize for 5 min. Add the 5 spices, salt, pepper, mix well and deglaze with the wine. Put the meat back, pour 25 cl of water and bring to the boil.
Cover and put 1 h 10 in the oven. Check that the juice does not evaporate too quickly and add water, 10 cl by 10 cl, if necessary.
At the end of cooking, the juice should be syrupy. Place the casserole dish under the claw at 210 ° C (Th. 7) and water the meat every 30 sec. with the very thick syrup to lacquer it. If the juice is too runny, reduce it over low heat in a small saucepan.
Serve the honey-glazed veal breast with carrot puree or onion confit.