Veal and Prosciutto Roll with Caramelised Onions

Ingredients

• 2 cloves garlic, crushed
• 2 teaspoons finely chopped fresh sage
• 2 teaspoons finely chopped fresh thyme
• 1 teaspoon ground black pepper
• 1 1/2 kilograms shoulder of veal, boned
• 3 slices (45g) prosciutto
• 2 tablespoons olive oil
• 1/2 cup (125ml) dry red wine
• 1 1/2 cup (375ml) beef stock
• Caramelised onions
• 1 tablespoon olive oil
• 30 grams butter
• 4 large brown onions (800g), sliced thinly
• 1 teaspoon finely chopped fresh sage
• 1 cup (160g) seeded black olives