Lemon veal shanks
Instructions
Dredge the Veal Shanks and place them in brown butter with grated lemon rind and the salt needed.
When they are nicely coloured, then add the wine and let it evaporate.
Add a ladle of broth every now and then, and finish cooking: 1 hour over low heat.
If the broth wasn't quite dense, add a piece of butter-soaked flour.
Ingredients and dosing for 6 persons
- 6 veal veal shanks
- 100 g of butter
- 1 glass dry white wine
- Flour
- Broth
- Lemon zest
- Salt