Veal shank stewed with tomatoes and red wine
4 servings
120 minutes
Veal shank braised with tomatoes and red wine is a dish that embodies the European tradition of slow-cooking meat in aromatic sauces. The beef shank becomes wonderfully tender through long cooking, while the red wine and tomatoes create a rich, slightly sweet-and-sour flavor with deep spicy notes. Celery, carrots, and onions add freshness and light sweetness to the dish, while bay leaves and peppercorns provide piquant accents. It's the perfect dish for a cozy dinner, served with mashed potatoes or fresh bread that soaks up the flavorful sauce.
1
Cut 1 kg of shank meat into large pieces, coat in flour, and fry in olive oil.
- Beef shanks: 1 kg
- Olive oil: 80 ml
2
Place the fried pieces in a pot. Dice the vegetables, fry them, and add to the meat.
- Onion: 1 piece
- Celery: 2 pieces
- Carrot: 2 pieces
3
Blanch the tomatoes, dice them and add to the meat; pour wine over the dish. Add a bay leaf, crush peppercorns and let it simmer for 1.5 hours.
- Tomatoes: 900 g
- Red wine: 300 ml
- Bay leaf: 1 piece
- Black peppercorns: 2 pieces
- Salt: to taste