How to make veal shanks with tomato, a recipe that includes, among the ingredients, carrot and onion, with white wine and parsley, white wine with lemon zest and chopped parsley.
Ingredients for 4 portions
- 1 small carrot
- half onion and 1 minced salted anchovy
- enough flour
- half a glass of white wine
- 250 gr. of peeled and chopped tomatoes
- 4 veal shanks
- 80 gr. of butter
- 1 stalk of celery
- garlic
- chopped parsley and zest of half a lemon
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
- salt
- pepper
- nut broth as required
Preparation of veal shanks with tomato
Put the lightly floured ossibuchi in the butter just melted in a pan and brown them on both sides, pour the dry white wine and when it has evaporated, add the chopped celery, carrot, onion and anchovy, salt and pepper.
When the vegetables begin to brown, add the tomatoes.
Cover and cook for approx. an hour and a quarter, adding broth from time to time to obtain a semi-dense sauce.
A few minutes before removing the meat from the heat, mix the minced garlic, parsley and lemon zest.
We can serve the ossibuchi with mashed potatoes or with saffron yellow risotto.
