Ingredients
1,5 kg Veal Shank
500 g beef tails
500 g carrots
Chapter 1 (50 g) celery
400 g small onions
1 and 1/2 cup (300 ml) red wine
2 tbsp (20 g) flour
10 cloves of garlic
bay leaf 2
1 tbsp (20 g) tomato paste
1 cup (200 ml) of water
5-6 Allspice
salt
Photo added on
Photo author
korneliq
Method
Knuckle and tails are cut into pieces and put in the ring garne with carrots and celery, diced, objectives, heads peeled onion, unpeeled cloves of garlic , tomato paste and flour, fuzzy with a little water, bay leaf, allspice and salt to taste. Pour the wine and water, cover with the lid of the pot, which glosses over the dough, and sauté 2 and 1/2 hours in the oven.
Containers:
Difficulty
Average
Tested
1 user
Comments
Incredibly delicious meal rich in collagen. It gelled and very fragrant. Often prepare because it is one of the favorite dishes of my family.