Ingredients 4 veal shanks
1 / 2 glass of red wine butter
an onion tomato sauce flour
parsley sage
rosemary lemon peel broth
salt
flour the shanks, brown them in a pan with a knob of butter and the onion is golden leverete soon.
United tablespoon flour, pour a little at a time the red wine and broth, a little sauce and cook over low heat.
Just before removing from heat seasoned with sage, rosemary, parsley and lemon peel.
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