Veal shanks of veal alla milanese
Instructions
In a saucepan heat the butter and then let dry chopped onion.
Lay the Veal Shanks slapstick and lively focus turning them until they Brown.
Add salt and pepper.
After a few minutes, pour the wine and when evaporated, add a glass of broth, celery and chopped carrot.
Cook over low heat and covered container for half an hour adding broth if necessary.
Pour the tomato paste diluted in a little warm water and stir carefully.
Prepare the gremolata "finely chopping the Peel (yellow part only) of lemon and a sprig of parsley.
Add the Veal Shanks, turn them over carefully.
Leave on the heat for 5 minutes.
Accompanying wines: Valtellina Superiore Hell DOC, Chianti Classico DOCG "reserve", Marquis of Villa Marina VdT Di Sardegna Red.
Ingredients and dosing for 4 persons
- 4 veal veal shanks
- 80 g of butter
- 2 tablespoons of tomato paste
- 1/2 onion
- Flour
- Dry white wine
- 1 carrot
- 1 costa of celery
- Salt
- Pepper
- For the gremolata:
- Parsley
- 1/2 lemon (zest)