Imprimer ma sélection
Preparation
In a shallow dish, mix flour, thyme and oregano.
Gently pat milk-fed veal shanks dry with a paper towel.
Dredge shanks in seasoned flour mixture and shake off any excess flour.
In a large saucepan, heat oil over high heat.
Brown milk-fed veal shanks for 5 minutes or until golden on all sides.
Add onion and carrots.
Cook while stirring for 2 minutes.
Add wine, beef bouillon or veal stock, tomato sauce and fennel seeds. Mix well.
Bring to a boil and reduce heat to low.
Let simmer uncovered for 5 minutes.
Cover and let simmer for 1.5 hours or until meat is tender.
Add tomatoes, parsley, garlic, lemon and orange zest.
Salt and pepper to taste. Stir gently.
Serve with linguini and broccoli florets.