Entree - second course
2 lbs Veal shoulder roast
2 medium onions, sliced
5 tbsp Extra virgin olive oil
2 tbsp capers, packed in salt and rinsed
2 sage leaves
2 rosemary sprigs
1/4 cup dry white wine
2 cups vegetable stocks
1/2 red bell pepper, roasted
1/2 zucchini, sliced and roasted
2 cups vegetable stock (or chicken broth)
2 tomatoes, diced
In a deep skillet with lid, over medium heat, warm 2 tbsp oil, add onions and capers and cook until onions are translucent.
Season meat with salt and pepper; in a skillet over medium heat, warm the remaining oil; add sage, rosemary and veal and sautee until meat is golden brown on all sides.
Transfer it to the skillet with onions and cook for 5 minutes uncovered, then cover and let it roast for 10 minutes, turning it often.
Add the wine and let the alcohol evaporate, then add the stock, lower the heat and stew it, covered, for 1 hour and 20 minutes.
When the meat is cooked through, remove it from the pan and set aside to cool; reduce the cooking juice if necessary and transfer it to a food processor together with pepper and zuchini. Puree until you obtain a smooth sauce.
Adjust with salt, if necessary, and set aside.
Slice the roast and serve it with the sauce, garnished with the tomatoes.
Serves 4 to 6 people.