Sweet and sour veal shanks
Instructions
Put the raisins soaked in warm water.
Pass under the cold water jet the onions, then let them boil for about 3 minutes in a little water.
Lightly flour the Veal Shanks, shake to remove excess flour, and place in salt in a large skillet in which you have made heat 4 tablespoons olive oil, flavoured with whole garlic clove but slightly crushed, peeled and 2 Bay leaves.
Sprayed the flesh with a glass of dry white wine and, when it is completely evaporated, merged into the casserole and drained, soaked Raisins and blanched onions.
Squirt it all with 2 ladles of hot broth, season with salt and a generous pinch of freshly ground pepper, then cover and cook on moderate heat for about 1 hour and 20 minutes, shaking often the meat with a wooden spoon odorless and tasteless to prevent from sticking to the bottom of the Pan, adding during cooking if it were dry toostill a little hot broth.
Remove the Veal Shanks from heat and place on a serving dish, previously heated.
take them with the onions and all cooking, previously filtered, then sprinkle them with a tablespoon of parsley leaves, carefully clean, washed, drained and finely chopped.
Serve immediately in the Veal Shanks table so prepared.
Ingredients and dosing for 6 persons
- 6 veal veal shanks
- 400 g of peel onions
- 60 g of sultanas
- 2 leaves of laurel
- 1 clove of garlic
- 1 tablespoon of parsley leaves
- White flour
- 2 ladles of broth
- 1 glass dry white wine
- 4 tablespoons of olive oil
- Salt
- 1 pinch of pepper