Difficulty: Easy • Serves: 4
5 cm veal shank sections
salt flakes and freshly milled black pepper to taste
50 ml extra virgin olive oil
6 medium carrots (diced small)
6 sticks celery (diced small)
3 small onions (diced small)
1 tbsp tomato paste
1 cup dry white wine
1 tin Italian tomatoes (chopped)
400 ml chicken stock
3 medium bay leaves
1 small mandarin (zest only)
½ cup Italian parsley (chopped)
- Set the oven to 160°C. Season all sides of the veal sections well, pan grill in extra virgin olive oil until golden on all sides and set aside.
- Melt the butter in a heavy based frypan and add a little olive oil. Add the carrots, celery and onions and cook until soft but do not brown. Add in the tomato paste and cook for 1 minute. Add in the white wine and stir well to dissolve all the sediments. Stir in the stock, tomatoes, mandarin zest and bay leaves.
- Place the grilled veal shanks into an ovenproof dish and ladle over the vegetables and sauce. Cover with aluminium foil and place into the pre-heated oven for 90 minutes or until just tender.