5
tablespoons
1
3
2
2
2
1.3 kg
5
teaspoons
5
625 g
400 ml |
extra
virgin olive oil
onion,
finely chopped
cloves
garlic, finely chopped
small
carrot, finely chopped
small
stalks celery, finely chopped
crumbled
dried chili peppers
cubed meat
from veal hind shanks or hind shin of veal
whole
black peppercorns
cloves
garlic, whole
chopped
canned Italian tomatoes
full
bodied, dry red wine
salt |
Method :
-
Pour
the oil into a heavy bottomed saucepan (traditionally a flameproof
earthenware casserole dish is used) and sauté
the onion, garlic, carrot, celery, and chili peppers for 5 minutes.
-
Trim
any gristle of fat from the meat and cut into 2.5 cm cubes.
-
Coarsely crush the peppercorns using a mortar and pestle or place
them in a strong paper bag and crush with a rolling pin.
-
Add
the whole garlic and the meat to the saucepan.
-
Season
with salt, add the peppercorns, and cook for about 8 minutes, or
until the meat is browned all over.
-
Add
the tomatoes, stir well, and cook for 12 minutes.
-
Pour
in the wine.
-
Lower
the heat, cover and simmer for 2 hours, stirring occasionally, until
the meat is very tender.
-
Serve
very hot.
Serves 6
Preparation
: 20 minutes
Cooking
: 21/2
hours
Recipe grading : fairly easy
Suggested wine : a dry red (Chianti
Classico)
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