Experience tender veal shanks slowly braised in a rich tomato and wine sauce, finished with a bright gremolata and creamy polenta for an authentic Italian meal.
Ingredients extracted via AI
1 ks veal meat0.5 ks onion1 ks carrot1 ks celery0.5 pohár white wine1 PL tomato paste1 plechovka peeled tomatoes1 l beef brothflour30 g butterextra virgin olive oilsaltblack pepperparsley1 ks lemoncornmeal
Procedure generated via AI
Make small cuts in the tendons of the veal to prevent the meat from curling while cooking and to keep it flat.
Melt the butter with extra virgin olive oil over low heat.
Add chopped onion, carrot, and celery, and sauté for about 10 minutes to create a sofrito base.
Lightly coat each piece of meat in flour to seal in the juices and help develop a creamy texture.
Add the veal to the pot and brown briefly, then pour in the white wine and let it evaporate.
Stir in the tomato paste and crushed peeled tomatoes, and season with salt and pepper.
Return the meat to the pot, sprinkle with salt, pour in hot beef broth, cover with a lid, and simmer gently on low heat for about 1.5 hours, turning the meat occasionally and stirring.
Prepare the gremolata by mixing chopped parsley, grated lemon zest, and a little extra virgin olive oil, stirring gently so lemon pieces remain visible.
When the meat is cooked, spoon the gremolata over the top just before serving.
To make the polenta, gradually whisk cornmeal into boiling water to avoid lumps, then season with salt, pepper, and olive oil to taste.