1: Have the butcher cut the veal into cubes.
2: Peel the potatoes and cut them into cubes.
3: Put the cubed veal in a bowl and flour them well.
4: In a large saucepan, add two or three tablespoons of olive oil and the two halved garlic cloves.
5: Heat the oil and add rosemary, bay leaf, and sage; stir with a spoon.
6: Add the floured veal cubes and brown them for a few minutes over high heat.
7: Add the potatoes and cook for a few minutes.
8: Deglaze the veal and potatoes with white wine, wait for it to evaporate.
9: Lower the heat to the minimum and let it cook very gently for about 40 minutes, adding boiling water occasionally to prevent sticking.
10: Add salt and, if desired, ground pepper, and mix gently so that the potatoes do not fall apart.
