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Categories:
onion butter veal flour mushrooms porcini mushrooms carrot celery stalk salt fresh sage red wine tomatoes veal stock
Viewed: 50 - Published at: 7 years agoIngredients
- 1 onion, finely chopped
- 1/2 cup butter
- 4 veal shanks (approximately 2 1/2 inches thick)
- Flour, for dusting
- 3/4 cup fresh sliced mushrooms
- 3 to 4 dry porcini mushrooms
- 1 carrot, thinly sliced
- 1 celery stalk, thinly sliced
- Salt and pepper
- 1/4 cup fresh sage, chopped
- 1/2 cup red wine
- 3 cups tomatoes, peeled
- 3 cups veal stock or beef stock
Method
- Saute onion in half of the butter in a wide shallow skillet until soft and golden.
- Dust the veal shanks with flour, and then fry them in the same skillet, turning several times until they are golden on all sides.
- Stand them on their side to prevent the marrow in the bones from slipping out during cooking.
- Add the fresh mushrooms, carrots, celery and season with salt and pepper.
- Add sage and simmer for 4 minutes.
- Add the wine and let evaporate.
- Add the tomatoes and veal stock and simmer gently for about 1 hour, or until cooked and tender.
- Add more wine if sauce reduces too quickly.
