Bavarian veal shanks
Instructions
Dredge the Veal Shanks and Brown well on both sides in 1 pan with 4 tablespoons of olive oil and 20 g of butter.
Combine vegetables, Peel, wash and finely chop and let wilt, pouring a few tablespoons of water if necessary.
Sprinkle with the wine, let it evaporate, add salt, pepper and, after 3 minutes, pour the boiling broth.
Cook slowly for 90 minutes, covered container.
Finally, sprinkle with parsley, washed and chopped.
Ingredients and dosing for 4 persons
- 4 veal veal shanks
- 1 onion
- 2 carrots
- Celery
- Chopped parsley
- 50 cl of broth
- 1 glass red wine
- Flour
- 4 tablespoons of olive oil
- 20 g of butter
- Salt
- Pepper