Veal knots with butter, rosemary and sage

Preparation:

Preparation: Lightly beat the knots and place them in a pan with knobs of butter. Sprinkle them with chopped rosemary and sage leaves. Brown them over medium heat on one side and turn them over on the other, calculating 4 minutes on each side. Salt and pepper. Sprinkle with wine and let it evaporate. Pour two ladles of broth into the pan, cover, reduce the heat and cook for half an hour, adding broth if necessary. At the end the sauce must be of a nice hazelnut color and not too liquid. Accompanying wines: Bramaterra DOC, Marzeno Di Marzeno VdT From Romagna, Terre Di Ginestra Rosso VdT From Sicily.