Italian tasty dish, tender meat and amazing sauce
For 4 people
1 kg veal shanks or shins
2 tablespoons plain white flour
2* 400g chopped tomatoes can (or fresh tomatoes if during the season)
2 tablespoons tomato paste
2 tablespoons olive oil
3 garlic cloves
1 teaspoon sugar
1 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 cup veal stock
50 g parmesan
In a bowl, add the flour and mix with the salt and pepper.
Coat each slice of the veal shank in the flour.
In a frying pan over medium heat, add the oil.
Cook the veal in batches. Cook until each side is browned (Roughly 3-5 minutes).
Peel and chop carrots, garlic cloves and onion.
In a slow cooker, add the onion, carrot, garlic, sugar, thyme, diced tomatoes, tomato paste, bay leaf, veal stock, salt and pepper. Mix until combined.
Lastly, add the beef shanks so that they’re covered with the sauce.
Cook on low for 8 hours or until the meat is tender.
Season to taste. Serve with fresh tagliatelle and grated parmesan.
Tip: Use the leftover of sauce for a pasta dish.