Veal Shanks with chanterelles
Instructions
In a large skillet saute the vegetables make a cut into cubes in oil, flours the Veal Shanks and rosolali on both sides; Add salt and pepper. Drains with copious amounts of white wine, let it evaporate and then stretches with boiling water or broth.
Brings to a boil then lower the flame by Cook a little the Veal Shanks. Before putting the mushrooms, chop vegetables with hand-blender, then return all to the Pan, along with a few ripe tomato. Brings to a boil then add the mushrooms, cut into large pieces. Cover and bring to boiling. Before you turn off the heat add garlic and chopped parsley. Servants in the table accompanying with a risotto, gorgonzola.
See also this recipe: < a href = "http://www.cucinare.meglio.it/ricetta-risotto_con_gorgonzola.html" title = "Risotto with gorgonzola" > gorgonzola risotto
Ingredients and dosing
- Veal Veal Shanks (one per person)
- chanterelle mushrooms (1 Hg for ossobuco)
- dry white wine
- white flour
- water or broth
- Sage
- chopped carrots celery and onion
- oil
- ripe tomatoes
- garlic and parsley