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.