Spicy Braised Veal Tuscany Recipes

Ingredients :

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

1. 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.

2. Trim any gristle of fat from the meat and cut into 2.5 cm cubes.

3. Coarsely crush the peppercorns using a mortar and pestle or place them in a strong paper bag and crush with a rolling pin.

4. Add the whole garlic and the meat to the saucepan.

5. Season with salt, add the peppercorns, and cook for about 8 minutes, or until the meat is browned all over.

6. Add the tomatoes, stir well, and cook for 12 minutes.

7. Pour in the wine.

8. Lower the heat, cover and simmer for 2 hours, stirring occasionally, until the meat is very tender.

9. 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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