Ingredients
4 Veal Shanks
2 tablespoons of Olive Oil
3 teaspoons of butter
Salt and pepper
Flour
1 cup of carrot diced
1 cup of celery diced
¼ cup of diced onion
1 clove of garlic crushed
1 28 0z can of Tomato Puree
½ cup of white wine
1 cup of chicken stock
1 cinnamon stick
2 tablespoons of chopped parsley
½ cup of frozen peas
Directions
Season Veal Shanks with Salt and pepper, dredge them in flour.
Melt butter and oil, brown meat on both sides, take out and set on a warm plate.
Add vegetables, garlic and cook until tender, return the meat to the pot.
Add puree, wine and cook until liquid has reduced.
Add Chicken Stock, cinnamon salt and pepper.
Bring to a boil and than reduce heat to low and cover the pot and cool for 2 hours or
until the meat start to fall apart.
Add chopped Parsley and Peas, serve over homemade Polenta or Fettuccine.
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