Dry veal shanks; dice carrot and onion to 5 mm.

Ingredients

• 1,000 gVeal, shank, separable lean and fat, raw
• 180 gCarrots, raw
• 180 gOnions, raw
• 400 gTomatoes, red, ripe, raw, year round average
• 700 gBeverages, water, tap, drinking
• 25 gOil, olive, salad or cooking
• 6 gSalt, table

Method

1. Dry veal shanks; dice carrot and onion to 5 mm.
2. Brown shanks in oil at 185 °C for 4 minutes per side. Add vegetables and, after 4 minutes, tomatoes, water and salt.
3. Braise covered for 120 minutes at 90 °C; meat is done when it pulls from the bone. Reduce sauce uncovered for 10 minutes before serving.