For ➍ 4 veal shanks of 300 g each (approx. 5 cm thick with bone and marrow)
12 cl /8 tbs olive oil
1 large onion
2 carrots
3-4 celery stalks
2 bay leaves
25 cl white wine
400 g canned diced tomatoes***
50 cl herbal stock
flour
pepper (& salt*)
Parmigiano cheese
gremolada
saffron risotto** or penne pasta**
Make cuts in the rind of the shanks. Brush oil on the shanks. Dust veal shanks in flour. Heat oil in a (preferably) low pot. Brown the veal shanks on both sides, remove from the pan and set aside.
Fry cleaned, washed and chopped vegetables in remaining drippings. Add bay leaf, extinguish with white wine, tomatoes and stir.
Add (salt), pepper, herbs, stock and the shanks. The shanks should be immersed but not covered by the liquids. Simmer for 90 m. (Remove the lid to reduce the liquids).
Put shanks and sauce on a platter. Sprinkle with the gremolada.
Serve with risotto or penne pasta and freshly grated Parmigiano.
Fry cleaned, washed and chopped vegetables in remaining drippings. Add bay leaf, extinguish with white wine, tomatoes and stir.
Add (salt), pepper, herbs, stock and the shanks. The shanks should be immersed but not covered by the liquids. Simmer for 90 m. (Remove the lid to reduce the liquids).
Put shanks and sauce on a platter. Sprinkle with the gremolada.
Serve with risotto or penne pasta and freshly grated Parmigiano.
