7 cups of water
1/4 cup of chopped fresh parsley
1/4 cup of chopped green onion
3 tablespoons of olive oil
250g of peeled and seeded tomato
6 veal shanks (approximately 600g)
2 cloves of garlic, minced
1 medium onion, minced
1 bay leaf
1 diced bell pepper
Salt to taste
Polenta
6 1/2 cups of water
11/4 cup of yellow cornmeal
1 beef bouillon cube
Salt to taste
7 cups of water
1/4 cup of chopped fresh parsley
1/4 cup of chopped green onion
3 tablespoons of olive oil
250g of peeled and seeded tomato
6 veal shanks (approximately 600g)
2 cloves of garlic, minced
1 medium onion, minced
1 bay leaf
1 diced bell pepper
Salt to taste
Polenta
6 1/2 cups of water
11/4 cup of yellow cornmeal
1 beef bouillon cube
Salt to taste
Veal Shanks
Heat the olive oil in a large pot
Add the veal shanks one by one and fry until they're lightly browned
Add the onion, garlic, and bell pepper and cook with the veal shanks
Add water to the pot
When the onion is translucent, add the tomato and cook until it's soft
Cover the veal shanks with water, add salt, and let it simmer for 1 hour and 50 minutes or until the meat is tender
Stir occasionally
When the sauce starts to thicken, add the bay leaf, parsley, and green onion and let it cook for another 3 minutes
Polenta
In a separate pot, dissolve the cornmeal in 2 cups of cold water
À parte, bring the remaining water with the beef bouillon cube to a boil
When boiling, reduce the heat and pour the water with the cornmeal into the pot
Season with salt and cook, stirring constantly with a wooden spoon, for 15 minutes or until the polenta has the desired consistency
Serve with braised veal shanks.
