Ingredients

Veal shanks
Flour, oil, and butter
1/2 onion – chopped
1/2 red pepper – sliced thin
1/2 can tomatoes
1 tsp. tomato paste
3/4 cup white wine
1/2 cup chicken broth
Salt, pepper, paprika, and basil

 

The making of...

1. Dredge meat in flour. Sauté in oil and butter until brown. Remove from pan.

2. In same fry pan, add onion and red pepper. Cook until onion is transparent.

3. Return meat to pan. Add tomatoes and tomato paste. Break up tomatoes.

4. Bring to a slight boil, add wine, chicken broth, and spices.

5. Simmer 1 1/2 to 2 hours on stove top. Add water if too thick.