Ingredient: 1(about 5 to 6 lb)@veal shank(cut into1 1/4 thick into 6 pieces) 2 gloves@garlic(ﬁnely chopped) 1(about 200g)@onion(diced) 2@tomato(diced) 1(about 180g)@carrot(diced) 1 stalk(about 100g)@celery(diced) 1 tin(about 400g)@tinned tomato 1 cup(about 250ml)@white wine 1/2 cup@ﬂour 1 tsp@salt 1 tsp@black pepper 1 sprig@herbs(each rosemary, thyme, Italian parsley) 1@bay leaf 2 tbs@olive oil
Cut the tenons around the shank bone with a sharp knife, they won’t curl after they were cooked. Add one tbsp of olive oil to the pan on medium heat. Season the ﬂour with salt and pepper, coated the pieces of shank and fry them in batches in the pan on medium high heat until golden brown on both sides. Remove and set aside. Add oil to the pan, fry the onion and garlic on medium heat. Add the carrots, fresh tomato and celery to fry until soft. Put the tinned tomato and wine in the pan. Tie all the herbs into a bouquet garni. Put the veal shank in the pan in layers and add the herbs bundle. Mix and coat the veal with the sauce and add water to cover the veal. Cook it until it boils and turn down to a low heat, cook for another 2 hours and ready to serve.
【味之大賞 香港】用心製作 迎難以上 港原味
【味之大賞 香港】$158起！酒店半自助晚餐 海鮮任食兼買二送一