Ingredients:
4 veal shanks
1/4 cup of flour
1/4 cup of olive oil
2 cloves of garlic, minced
1 onion, diced
2 cups of beef broth
1 cup of red wine
1 cup of crushed tomatoes
1/4 cup of chopped parsley
1/4 cup of chopped thyme
Salt and pepper to taste
1/4 cup of grated Parmesan cheese
1/4 cup of chopped parsley for garnish
Instructions:
In a shallow dish, coat the veal shanks with flour, shaking off any excess.
In a large skillet, heat the olive oil over medium-high heat. Add the veal shanks and sauté until browned on all sides, about 5 minutes.
Remove the veal shanks from the skillet and set aside.
In the same skillet, add the garlic, onion, and sauté until softened, about 3 minutes.
Add the beef broth, red wine, crushed tomatoes, parsley, thyme, and bring to a simmer.
Add the veal shanks back to the skillet, reduce the heat to low, and let it simmer for about 2-3 hours, or until the meat is tender and falls off the bone.
Remove the skillet from the heat, and add the Parmesan cheese.
Serve in plates and garnish with chopped parsley.
