>>21569355I watched a bunch of recipes and combined all the parts that I liked and made my own.
Salt the veal or beef shanks a few hours before cooking (preferably overnight)
Ingredients:
3-4 medium sized onions
2-3 medium sized carrots
4-5 cloves of garlic
1-2 sticks of celery (with the leaves)
400gr of canned peeled good quality tomatoes
400ml of beef stalk
1 table spoon of tomato puree
cup of white wine
cup of red wine
half tea spoon of:
salt, black pepper, oregano, garlic powder
You sear the beef in a pan until it gets a good colour and you put it aside for a bit, meanwhile you start cooking the onions, carrots and garlic in a dutch oven with 2-3 tb spoons of olive oil and a tea spoon of butter, after they get a bit of colour you put all the spices and herbs, after 3-4 minutes you put the white wine and you cook until it reduces to 1/3. You add the tomato puree - cook for another 3 minutes. After that you add the canned tomatoes - cook for 3-4 min. You add the red whine and cook for another 2-3 mins. And last you add the veal or beef shanks - top it off with the beef stock, stir a bit. Put the lid on and put the dutch oven in a 180C preheated oven for 3-4 hours or until tender. I cooked it for 3 hours on 180C and another hour on 165-170C.
