Shallot Port Wine Sauce
Rinse rosemary, pluck needles from stem and chop finely. Peel shallots and finely dice. Melt butter in a saucepan and sauté shallots until translucent. Add tomato paste and rosemary and stir. Deglaze the saucepan with port wine and white balsamic vinegar. Add veal stock (or lamb or chicken stock as desired), mix and simmer until liquid is reduced by half. Add cornstarch, mix and let thicken. Serve with veal, lamb or poultry dishes.