Veal stew in red wine with rosemary

Ingredients:

- 500-600 g veal shoulder

- a medium zucchini

- 50 g butter

- a large brown onion

- two tablespoons dried sage

- three carrots

- 1.5 kg potatoes

- zest of one lemon

- 3 cloves of garlic

- 1-2 sprig fresh rosemary

- 400 g tomato pasta

- 200 ml Semi-dry red wine

- extra virgin olive oil

- salt

- pepper.

Total cooking time: approx. 150 min.

Servings: 4-5

Preparation:

1.In a big pot with hot extra virgin olive oil melte the butter, then add chopped onion, sage and cook for about 3-4 minutes.

Put diced meat (seasoned with salt, pepper) and fry a few minutes until the meat changes color.

Complete with vegetables: carrots slices, zucchini pieces, potato medium chunks, tomato pasta, water and mix well.

2. When start to boil, put the wine and seasoned again with salt and pepper.

Cover with a lid and leave to simmer for 1 h 30 minutes - 2 hours.

The dish is ready when the meat is nice and tender.

3.Before 15 minutes to take the pot off the heat add lemon zest, chopped rosemary leaves and garlic cut into small pieces.