Stewed veal shanks


How to make stewed veal shanks, a recipe to be cooked in a pan in broth, with white wine and preserves, including pepolino and olive oil.

Ingredients for 4 portions

- White wine

- 2 tablespoons of preserves

- Double flour 0

- Vegetable broth

- 4 veal shanks about 2 fingers high

- 1 small onion

- Pepolino

- Olive oil

- Salt and pepper

Preparation stewed veal shanks

Remove the skin around the shanks and make incisions around them, then tap them lightly.

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In a saucepan, put the onion into thin slices, a few leaves of pepolino, 8 tablespoons of oil and the little floured ossibuchi.

Put on the fire and brown slowly, turning the ossibuchi to brown them, then sprinkle with white wine and let it withdraw.

Finally pour 2 cups of broth into which you have dissolved the preserve.

Salt, pepper and cook slowly until all the liquid is withdrawn and a nice thick sauce has formed.

The ossibuchi must be very soft.

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Tags: Main courses of meat