4 tablespoons of butter
4 tablespoons of olive oil
8 veal shanks (1.4 kg)
1 teaspoon of salt
1/4 teaspoon of black pepper
1 medium onion, chopped (100 g)
1 stalk of celery, chopped (80 g)
1 medium carrot, chopped (100 g)
3 beef bouillon cubes dissolved in 6 cups (1.4 liters) of hot water
6 medium tomatoes, peeled and seeded, chopped (720 g)
2 cloves of garlic, minced
1/2 cup of fresh parsley, chopped
1 tablespoon of grated lemon zest
4 tablespoons of butter
4 tablespoons of olive oil
8 veal shanks (1.4 kg)
1 teaspoon of salt
1/4 teaspoon of black pepper
1 medium onion, chopped (100 g)
1 stalk of celery, chopped (80 g)
1 medium carrot, chopped (100 g)
3 beef bouillon cubes dissolved in 6 cups (1.4 liters) of hot water
6 medium tomatoes, peeled and seeded, chopped (720 g)
2 cloves of garlic, minced
1/2 cup of fresh parsley, chopped
1 tablespoon of grated lemon zest
In a large skillet, melt the butter and olive oil over medium heat
Add the veal shanks and fry until browned on both sides (about 5 minutes per side)
Transfer to a baking dish and sprinkle with salt and black pepper. Reserve
In the same skillet, combine the onion, celery, and carrot
Cook, stirring occasionally with a wooden spoon, until the onion is softened (about 5 minutes)
Add 1/2 cup of the beef bouillon and cook, scraping the bottom of the skillet with a wooden spoon, until almost all the liquid is absorbed (about 3 minutes)
Return the veal shanks to the skillet
Add the tomato, stir in, add the remaining bouillon, cover the skillet, and simmer over low heat, stirring occasionally, until the meat is tender and falls off the bone (about 1 hour and 40 minutes)
In a small bowl, combine the garlic, parsley, and lemon zest
Spread half of this mixture over the veal shanks, stir in, and cook for about 5 minutes
Transfer to a baking dish, spread the remaining mixture on top, and serve immediately.
