Wash capsicum, remove seeds and slice. Chop onions and garlic. In a large skillet, heat the olive oil and gently sauté the vegetables. Add the tinned (canned) tomatoes and chopped herbs. Add the red wine and simmer 2 - 3 minutes longer, remove from heat and set aside. Season veal with salt and pepper and place in an oven-proof casserole dish or large pot which can be used in the oven. Pour the vegetables over the veal and add enough water to cover 3/4 of the roast. Place the roast in a preheated oven and roast at 180 C (350 F) for ca. 1-1/2 hours. Sprinkle grated cheese over the roast and continue roasting 30 minutes more at 200 C (400 F) for 5 more minutes. During the last 15 minutes, add the frozen peas. Remove the roast from the vegetables and sauce and let it rest 15 - 20 minutes before slicing and serving. Thicken the vegetables and sauce with a little flour if necessary and serve with the roast. |