The Italian classic from Milan

Ingredients

• The veal shank is cut across the bone into slices about 2-3 cm thick (Ask your butcher to give you a helping hand)
• Mirepoix: 1 carrot, 1 stick leek, 100g celery
• 1 tablespoon tomato puree
• 2 fresh tomatoes
• ¼ l red wine to deglaze
• Spices and herbs: salt, pepper, paprika, garlic, fresh rosemary
• Fresh thyme
• Olive oil for the frying process

Preparation

1. Spice the meat slices with salt, pepper and paprika.
2. Use a pan of adequate size and fry them from both sides and let them gain a nice colour.
3. Add the Mirepoix (should be cut in big pieces) and afterwards a little tomato puree as well as 2 - 3 chopped fresh tomatoes.
4. Roast it together and let it gain a bit of colour.
5. Deglaze it with white wine and finally stock, add the thyme and fresh rosemary.
6. Stew it in the oven for approx. 90 -100 minutes at 180° until the meat has become tender. Now cut out the pieces separately and check carefully (The pieces might be from different animals and therefore might require different periods of time to be well done and tender).
7. Sieve the sauce and remove the fat from the surface, reduce it at moderate temperature and check the taste. If necessary you can thicken the sauce by adding a little starch.

Serving suggestion

On the side I recommend any kind of Italian noodles (e.g. Gnocchis) and fresh seasonal salad