Braised Veal Shanks in Tomato Sauce
Thoroughly scrub the potatoes. Cook in a pot of boiling salted water until knife-tender, about 25 minutes. Drain, peel and cut each into 8 wedges. Set aside.
Cut the veal into strips. Heat the oil in a pot. Add the veal and cook until light golden. Peel and finely chop the garlic. Add the garlic to the veal and cook until fragrant. Season the veal with salt, pepper and cayenne to taste. Cut the bacon into lardons. Add to the veal and cook, while stirring, until browned. Drain and rinse the beans, and stir into the veal mixture.
Stir the broth, tomatoes, corn and potatoes into the veal mixture. Cook until heated through, about 5 minutes. Season with salt and pepper to taste. Serve garnished with the sage leaves.