- 1kg veal shanks
- 2 tbsp plain flour, seasoned
- 50g butter
- 3 tbsp olive oil
- 1 large carrot, diced
- 1 celery stick, diced
- 200ml white wine
- 230ml passata
- 250ml vegetable stock
- ½ lemon, zest
- Handful parsley, chopped
- Coat both sides of the veal with seasoned flour.
- Over a medium/high heat, add the butter and oil into the Smeg shallow casserole dish. Allow the fat to sizzle a little, then carefully place the veal into the pan and fry for 2-3 minutes, turning regularly until golden. Transfer to a plate.
- Put the pan onto a low heat and add in the carrot and celery. Fry for 5 minutes until softened.
- Next, turn up the heat and pour in the wine. The wine should begin to bubble quickly. Keep it bubbling for 2 minutes, then turn down the heat.
- Add the passata and stock and stir to combine.
- Place the veal shanks in the pan, cover and bring to the boil. Once boiling, reduce the heat and simmer on the lowest heat for 2 hours, turning the veal halfway, until the meat is tender.
- The liquid will have reduced to a thick sauce. If the liquid is too thin, remove the lid and simmer until the correct consistency is achieved.
- Serve hot, sprinkled with lemon zest, parsley and served on a bed of risotto alla milanese.