Turkey veal shanks with peas
Instructions
Pass the Veal Shanks in flour mixed with Marjoram, salt and pepper and sauté in oil and butter.
Add carrot, onion and chopped garlic, wine and evaporate.
Cover and cook together every once in a little hot water with beef extract.
10 minutes before end of cooking add the peas and cream.
Ingredients and dosing for 4 persons
- 800 g of turkey veal shanks (thigh)
- 30 g of butter
- Onion
- Garlic
- Carrot
- Marjoram
- 1 cup of tomato sauce
- 200 g of boiled peas
- 1/2 cup of white wine
- Flour
- 1/2 teaspoon of meat extract
- 2 tablespoons of olive oil
- 20 cl of cream