4 slices of veal shanks, sawn into pieces 2-inches/5cm thick
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons olive or salad oil
2 cloves garlic, chopped
1 medium onion, chopped
2 stalks celery, diced
1/2 cup boiling water
1/2 cup white wine
2 tablespoons tomato concentrate
1 anchovy fillet, chopped
Pinch of rosemary
Pinch of sage
4 tablespoons chopped parsley
1 teaspoon grated lemon rind
Few drops of Tabasco
1. Season meat with salt and pepper.
2. Cook meat in a skillet with the olive oil, until it turns brown on all sides.
3. Add garlic, onion and celery.
4. Pour over boiling water, wine and tomato concentrate.
5. Cover pan and simmer for 1 1/2 hours.
7. Then add the anchovy fillet, the rosemary and sage.
8. Blend thoroughly .
9. Sprinkle with parsley, lemon rind and Tabasco.