ROAST WHOLE VEAL SHANK

DIFFICULTY: 1

PREPARATION: 20 minutes

COOKING: 1 hour

SERVINGS: 4

INGREDIENTS:

• 2 2/3 lbs. (1.2 kg) veal shank
• 2 oz. (50 g) lard or bacon fat
• 1/2 oz. (10 g) fresh rosemary extra-virgin olive oil, as needed
• 3 oz. (80 g) yellow onion, diced
• 2 oz. (60 g) carrot, diced
• 1 1/2 oz. (40 g) celery, diced
• 1 cup (200 ml) white wine
• 1/2 cup (100 g) crushed tomatoes
• veal stock, as needed
• garlic to taste
• salt and pepper

INSTRUCTIONS:

1. Trim the excess fat from the veal shank, make deep slits all over the meat and season with salt and pepper.
2. Make a mixture of crushed garlic, rosemary, and lard and insert it into the slits in the meat.
3. Heat the oil in a Dutch oven and brown the meat over medium heat, then add the diced onion, carrot and celery.
4. Sauté, then splash with the white wine and cook until it evaporates. Add the tomato pulp.
5. Roast in the oven at a 350°F (180°C); add stock if necessary during cooking.
6. When the meat is cooked, let the sauce simmer and, if necessary, thicken with a little cornstarch dissolved in a spoonful of water.