Today I prepared a meat main course, veal shanks with olives, which I found on sale at the Famila supermarket at Cicogna, near San Lazzaro.
I like veal shanks; they require prolonged cooking, but then the meat is like butter, and I can accompany them with many different side dishes, but my favorite is mashed potatoes!
This second dish with vegetables and added olives has become a one-dish meal that we enjoyed with pleasure during these still cold and wintery dinners.
The veal shank is a slice of beef obtained from the segmentation of the calf’s shin.
Veal shank with gremolada and yellow risotto, that is, with saffron, is a famous dish that is very well known in Lombardy and is undoubtedly a very tasty and appetizing second course.

°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°

I have opened a recipe channel open to all and free on WhatsApp with no notifications and no sound, where you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°

Difficulty: Medium
Cost: Moderate
Rest time: 5 Minutes
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

4 veal shanks
4 tablespoons flour
1 onion
2 carrots
5 tablespoons extra virgin olive oil
14.1 oz tomatoes
5.3 oz green olives
5.3 oz dry white wine
1 clove garlic
to taste aromatic herbs (parsley thyme)
to taste salt
to taste pepper

Tools

#ADV

Casserole
Cutting Board
Knife

FOR THE PREPARATION OF THE VEAL SHANKS WITH OLIVES RECIPE

1) First, I prepare the base, the sofrito for this recipe with veal shanks, so I peel the onion, garlic, and carrots, cutting the vegetables not too finely, at least for me!
2) I put half of the extra virgin olive oil dose in the casserole, and when they are slightly colored and browned, I add the tomato, also cut into coarse pieces.
3) I also add the aromatic herbs and continue cooking for about ten minutes.4) During these minutes, I trim any fat present on the edges of the veal shank to prevent it from curling during cooking and put a pinch of salt and pepper on each piece of meat.
5) I also pass each veal shank in flour to help form a tasty sauce during cooking!
6) I put the remaining evo oil in a wok or another pan and brown the meat on both sides over high heat.
7) I pour the dry white wine and let the alcohol evaporate, then turn off the heat and add the browned and seasoned veal shanks to the casserole with the vegetable and tomato sauce.
8) I cover with a lid and continue cooking for 1 to 1.5 hours, adding the olives 10 minutes before turning off the heat and serving at the table.
9) A nice meat main course with added seasoning…
Bon appétit!
Annalisa
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°

RETURN TO THE HOME FOR NEW AND DELICIOUS RECIPES FROM THE BLOG La cucina di ASI

Do you like my recipes? Then follow me on your favorite social network! You can find me on INSTAGRAM and on the blog’s fan-page on Facebook to not miss any recipe or special and comment on the various preparations with me!!!

Annalisa says….

Add the aromatic herbs you prefer, like thyme, parsley, but also spices like sweet paprika or turmeric.