1 shank of veal chopped into four pieces with
marrowbase
salt
pepper
flour
3 tablespoons olive oil
3 tablespoons butter
1 onion chopped
1 carrot cut into julienne strips
1 tablespoon chopped parsley
2 tablespoons tomato paste
6 tablespoons white wine
1 strip lemon peel
1/2 clove garlic
cornstarch (optional) |
Dip meat in a mixture of salt, pepper
and flour. Heat the oil and butter and fry the meat on
all sides until brown.
Turn down heat and add the carrot
strips, chopped onion and parsley. Fry together a little
longe, then add tomato paste, wine, lemon rind, and
garlic.
Cover and simmer gently for at least 1
hour, adding a lttle water from time to time.
Remove meat from the pan and strain the
liquid and pour it over the meat.
If a lot of sauce is desired add more
water during cooking and then thicken with cornstarch.
. |
