4 Veal shanks
1 onion chopped
4 cup celery chopped
4 cup carrots chopped
2 cup mushroom
1/4 cup prosciutto chooped
1 cup San Marzano whole plum tomatoes
4 cup chicken broth
3 bay leaves
parsley
salt pepper
oregano
olive oil
Pre heat oven
to 375°F
In a heavy bottom braising pot brown the veal shank on all sides and remove. In the same pot add onion, celery, carrots, mushrooms and prosciutto and saute until translucent and
slightly caramelized. Place veal shanks back in pot with tomato,
chicken broth, bay leaves.
Season with salt, pepper, oregano and cover.
Put in pre-heated oven and cook for 2 hours.
La Bussola
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