A slow-cooked veal shank in a rich tomato sauce.
Ingredients:
- 4 veal shanks
- 1 onion, chopped
- 1 carrot, chopped
- 2 garlic cloves, minced
- 400g canned tomatoes
- 200ml white wine
- 500ml beef broth
- Flour (for dusting)
- Olive oil
- Salt & pepper
Instructions:
- Season and dust the veal shanks with flour, then brown in olive oil.
- Remove and sauté onions, carrots, and garlic.
- Return the meat and add wine, reducing slightly.
- Pour in tomatoes and broth, then simmer for 2 hours until tender.
- Serve with gremolata (lemon zest, garlic, and parsley mix).