3 kg of veal shanks
2 tablespoons of olive oil
2 chopped onions
1 stalk of parsley, finely chopped
1 clove of garlic, finely minced
1 carrot, grated
Half a bottle of red wine
1.5 kg of ripe tomato, peeled and seeded, grated
2 cups of beef broth
Raspings of 1/2 lime
A pinch of minced shallot
Half a teaspoon of pepper, seeded
Half a cup of fresh parsley and chives
To taste: salt
3 kg of veal shanks
2 tablespoons of olive oil
2 chopped onions
1 stalk of parsley, finely chopped
1 clove of garlic, finely minced
1 carrot, grated
Half a bottle of red wine
1.5 kg of ripe tomato, peeled and seeded, grated
2 cups of beef broth
Raspings of 1/2 lime
A pinch of minced shallot
Half a teaspoon of pepper, seeded
Half a cup of fresh parsley and chives
To taste: salt
Heat the olive oil in a large Dutch oven over medium heat
Dust the veal shanks with flour, shaking off any excess, and sear them on both sides until browned
Remove from heat and set aside
In the same pot, sauté the onions, parsley, garlic, and carrot until softened
Return the veal shanks to the pot, pour in the red wine, and season with salt
Simmer over low heat for 1 hour and 30 minutes, or until the meat is tender
Purée the tomatoes into the pot and cook for an additional 1 hour, or until the sauce has thickened
Add the beef broth gradually, simmering until the sauce reaches desired consistency
In a separate bowl, mix together the lime raspings, shallot, pepper, parsley, and chives
Add this mixture to the pot, stirring slowly and adjusting the seasoning as needed.
