Veal shanks with peas
Instructions
Incise the skin and nerves around the meat to make it curl and infarinarla.
Melt the butter and add the Veal Shanks.
Brown them on both sides then wet with wine and let it evaporate.
Combine the tomato, chopped parsley, salt and pepper and cover with hot water.
Bake in covered pan for 40 minutes on medium heat.
Add the peas and continue cooking until the meat is tender and will come off easily from the bone.
Ingredients and dosing for 4 persons
- 4 veal veal shanks
- 40 g of butter
- 100 g of tomato pulp
- 150 g of frozen peas
- Flour
- Little of white wine
- Chopped parsley
- Salt
- Pepper