How to cook veal shanks with tomatoes, ingredients and preparation, from browning in butter to cooking in broth, recommended for saffron risotto or mashed potatoes.
Ingredients for 4 people
- 4 veal shanks
- 80 gr. of butter
- 1 stalk of celery
- 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
- 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
How to make veal shanks
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.
