Braised Veal Shank

Name: Braised Veal Shank
Yield: 4
Ingredients: 4 slices of veal shank (880 g) (beef shin); 2 tablespoons of olive oil; Salt and black pepper to taste; 1 1/2 cups of beef broth; or 1 cup of dry white wine and 1/2 cup of beef broth; and 5 tomatoes, peeled and cut into pieces (500 g); For sprinkling:; One clove of garlic, minced; One tablespoon of grated lemon zest; Two-thirds cup of chopped fresh parsley

1
4 slices of veal shank (880 g) (beef shin)
2
2 tablespoons of olive oil
3
Salt and black pepper to taste
4
1 1/2 cups of beef broth
5
or 1 cup of dry white wine and 1/2 cup of beef broth
6
and 5 tomatoes, peeled and cut into pieces (500 g)
7
For sprinkling:
8
One clove of garlic, minced
9
One tablespoon of grated lemon zest
10
Two-thirds cup of chopped fresh parsley

Ingredients

1
4 slices of veal shank (880 g) (beef shin)
2
2 tablespoons of olive oil
3
Salt and black pepper to taste
4
1 1/2 cups of beef broth
5
or 1 cup of dry white wine and 1/2 cup of beef broth
6
and 5 tomatoes, peeled and cut into pieces (500 g)
7
For sprinkling:
8
One clove of garlic, minced
9
One tablespoon of grated lemon zest
10
Two-thirds cup of chopped fresh parsley

Directions

1
Heat the olive oil in a pressure cooker
2
Fry the veal shank slices on both sides
3
Season with salt and black pepper
4
Add the broth (or wine and broth) and tomatoes
5
Cook under pressure for maximum 45 minutes
6
Remove the veal shank slices and arrange them on a platter
7
Cover with the sauce and sprinkle with the garlic, lemon zest, and parsley mixture
8
Serve in four portions.