Eastington@Paddington

from Stefano Manfredi’s Italian Food: Over 500 Recipes from the Authentic to the Modern and from the North to the South of Italy (page 337) by Stefano Manfredi

A SWMBO request for the cold weekend.

• thick veal shanks (substituted beef shanks from Field to Fork)
• plain flour 
• brown onions
• Roma tomatoes ( I used the Mutti canned baby Romas)

• dry white wine. ( I used a Pinot Grigio for Vignette Delle Dolomiti)
• Parsley

Served with the Polenta (previous post)

It was good, but veal would have been a better match for the white wine. I slow cooked the beef much longer than the recipe, until it was very tender and falling off the bone (about 4 hours).