John Myers
Ingredients for 4 servings:
- 2 tbsp oil
- 200 g smoked bacon
- 4 veal knuckles
- 2 onions
- 4 garlic cloves
- 2 bay leaves
- 1 tsp pepper, whole
- 4 cloves
- ½ stalk(s) cinnamon
- 3 tomatoes, peeled
- Salt
- 1 tbsp vinegar
- 800 ml white wine
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Braised veal shank slices
Heat the olive oil and fry the finely diced bacon in it. Drain most of the bacon fat, brown the thickly sliced veal shanks on both sides, remove them, and set aside. Add the finely chopped onions and garlic cloves, bay leaves, peppercorns, cloves, and cinnamon to the pan juices and toast for a few minutes, stirring constantly. Remove the cinnamon stick. Add the finely diced tomatoes and simmer until a thick sauce forms. Add the veal shank slices again, cover with tomato sauce, season with salt, add vinegar and wine, and bring to a boil. Simmer the veal shanks over low heat for about 1.5 hours until tender. Serve with roasted potatoes and green beans.
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