Veal ragout in red wine

Ingredients for 4 servings:

• 1 kg veal shoulder
• 3 onions, red
• 1 sprig(s) rosemary
• 2 tbsp butter
• 2 tbsp olive oil
• 1 bay leaf
• 1 tbsp tomato paste
• 1 bottle of wine, red, dry
• Salt
• pepper

Instructions

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

Wash the meat and pat dry, then cut into approximately 4 cm thick cubes. Strip the onions and rosemary needles. Then chop both very finely. Heat olive oil in a heavy-based frying pan or saucepan (with a lid). Brown the meat cubes on all sides. Remove from the pan and set aside on a plate. Add butter to the pan and heat. Sauté the onion and rosemary mixture while stirring. Add the tomato paste and bay leaf, and stir everything well. Return the meat to the pan and season with salt and pepper. Pour in a little red wine and stir gently to loosen any browned meat. Then pour in the remaining wine. Cover the pan and cook the meat over low heat for about 1 to 2 hours. Remove the meat cubes from the pan with a slotted spoon and keep warm. Allow the sauce to reduce slightly over high heat. Arrange the meat on plates and pour the sauce over the meat. Delicious white bread or baguette goes well with the sauce for dipping!