BRAISED VEAL SHANK

Men's Fitness - - Food Inspiration -

IN­GRE­DI­ENTS (SERVES 1)

1 veal shank / 3 onions, diced / 4 sticks of cel­ery, quar­tered / 3 car­rots, quar­tered / 30g tomato paste / 175ml white wine / 250ml chicken stock / 250ml veal stock / 1tbsp thyme / 1tbsp black pep­per­corns

TO MAKE

Sea­son the meat and sear it over a medium/high heat, then re­move from the pan. Re­duce the heat, add the veg­eta­bles and cook un­til brown, then add the tomato paste and cook for a few more min­utes. Add white wine and cook un­til it’s mostly evap­o­rated, then re­turn the veal shank and cover with the stock. Cover with alu­minium foil and cook in an oven at 135°C for 3 hours. Serve with veg­eta­bles of your choice.

WHITE’S IN­STANT TIP

‘One of my favourite cooking meth­ods in­volves roast­ing a whole fish, such as sea bass, marinated in a mix­ture of salt and egg whites. Then just driz­zle lemon juice and high qual­ity olive oil over it to serve.’

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