Recipe - Roast Veal Breast With Peppers And Onions

1 Veal breast with bones
attached
Salt; to taste
Freshlyground black pepper;
to taste
One fourth cup Olive oil
2 pound Cipollini or small white
onions; peeled
2 Red peppers; seeded,
quartered
2 Yellow peppers; seeded,
quartered
1 cup White wine

Trim any excess fat and gristle from the veal. Heat a large casserole on
the stove top and add the olive oil. Season the veal well with salt and
pepper and add to the hot casserole. Brown well on both sides turning only
when fully caramelized. Remove the veal and set aside. Add the cipollini to
the pot and brown well before adding the peppers. When the vegetables are
well browned, put the veal back into the pot, add the wine. Reduce the heat
to a simmer and cover with a tight fitting lid. Allow to cook for 1 One half to
2 hours, checking occasionally that the pot has not cooked dry. If it has,
add some water to keep the pot moist throughout the cooking process. When
cooked, slice and serve with vegetables. This recipe yields 4 to 6