Ingredients
- Veal shank, cut in 3/4 to 1 inch pieces
- 2 tbsp (16 g) flour
- 2 tbsp (30 mL) oil
- 4 tbsp (60 g) butter
- 1 onion
- 1 carrot
- 1 stalk celery
- 1 clove garlic
- 1 lemon
- 2 or 3 ripe tomatoes, peeled, seeded and chopped or 2 tbsp (30mL) tomato paste
- 1/4 cup (65 mL) dry white wine
- Beef or veal stock
- Marjoram and rosemary
- Salt and pepper
- 2 tbsp (30 g) chopped parsley
- 2 tbsp (30 g) butter
- 1 tsp lemon zest
- Mix #2:
- 2 tbsp (30 g) butter
- 1 tsp lemon zest
- 1 clove garlic, crushed
- 2 tbsp (30 g) chopped parsley
Steps
- Lightly flour the pieces of veal shank. Finely chop the vegetables. Peel and seed the tomatoes. Grate the lemon zest.
- Heat 2 tbsp (30mL) of the butter and the oil in a skillet large enough that the veal pieces will not touch. Brown the meat on all sides.
- Add all of the chopped vegetables, except the tomatoes. Fry until lightly golden and softened.
- Season with the herbs, lemon zest, salt and pepper.
- Deglaze with the white wine, reducing for a few minutes over medium heat.
- Add the tomatoes or tomato paste. Add about 1/4 cup (60mL) of stock. Stir, cover and simmer over low heat for 1-3/4 to 2 hours. If the sauce is too thick, add some stock or water to thin it.
- A few minutes before the end of cooking time, add Mix #2.
- Stir. Simmer for a few minutes. Check seasoning. Serve with pasta and grated Gruyère cheese.
