Veal with Capers and Tarragon Sauce
Peel shallots and chop. Rinse tarragon, shake dry and pluck off leaves. Heat oil in a large saucepan and saute shallots for a few minutes. Add meat and brown lightly on all sides. Season with salt and pepper.
Deglaze pan with broth, add tarragon and bring to a boil. Simmer, covered, for about 40 minutes on low heat or until meat is fork-tender. Remove meat from the pan and wrap in aluminum foil, let rest for about 10 minutes. Add cream and 150 ml (approximately 3/4 cup) of remaining broth to the pan and reduce to about half. Add Parmesan, season with salt and pepper
Arrange thinly sliced meat on plates, drizzle with sauce and sprinkle with capers. If desired, serve with salad.