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Ingredients
- 4 slices thick veal shin
- salt and pepper
- Flour
- 2 T olive oil
- 2 T butter
- 2 cloves garlic minced
- ½ onion finely chopped
- 150 mls light stock
- 150 mls dry white wine
- zest of 1 lemon
- 2-4 T tomato puree
- 1 anchovy fillet chopped
- 4 T flat-leaved parsley chopped
Ingredients
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Instructions
- Dredge veal in seasoned flour and brown in the butter and oil
- Add half the garlic, the onion, the stock, the wine and the tomato puree to the meat.
- Cover pan and simmer for 90 minutes. (Can also be cooked in oven at 160 C)
- Add anchovy and remaining garlic
- Blend thoroughly, heat through and serve topped with parsley and lemon zest
Recipe Notes
Good with mashed potatoes or saffron rice. Dig marrow out with a spoon, if there is any!