Baked veal ragout

Ingredients for 4 servings:

• 750 g veal
• 2 cloves garlic
• 1 sprig(s) rosemary
• ½ dl olive oil
• 1 dl white wine
• 1 red bell pepper(s)
• 2 eggs
• 50 g Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the veal into fairly small pieces and season with salt and pepper. Place in a roasting pan or ovenproof dish. Peel and finely chop the garlic. Strip and finely chop the rosemary needles. Add both along with the olive oil to the meat and mix. Place the ragout in the center of an oven preheated to 250°C (480°F) and roast uncovered for 20 minutes. Then reduce the oven temperature to 200°C (400°F), add half of the white wine, and braise for another 30 minutes. Meanwhile, halve, deseed, and finely dice the bell pepper. Add to the meat along with the remaining white wine and braise for another 30 minutes, stirring occasionally. Add a little more liquid if necessary. Beat the eggs, mix in the cheese, and season with salt and pepper. When the meat is tender, pour the egg glaze over the ragout and bake for another 10-15 minutes.