Veal shanks with peas is a typical dish of Lombard cuisine. The veal is slowly cooked together with peas, creating a dish rich in flavor and irresistibly tasty. Perfect to enjoy with a nice glass of white wine.
Score the skin and nerves around the meat to prevent it from curling and flour it
Melt the butter and place the veal shanks in it
Brown them on both sides, then sprinkle with a little wine and let it evaporate
Add the tomato, chopped parsley, salt, and pepper, and cover with hot water
Cook in a covered pan for 40 minutes over medium heat
Add the peas and continue cooking until the meat is tender and easily detaches from the bone
Pan
Lid
Store in the refrigerator in an airtight container for up to 2 days
Frozen peas can be replaced with fresh peas
Italia, Lombardia
| Energy (kcal) | 106.57 |
| Carbohydrates (g) | 1.74 |
| of which Sugars (g) | 0.81 |
| Fat (g) | 3.41 |
| of which Saturates (g) | 1.85 |
| Protein (g) | 16.96 |
| Fiber (g) | 0.67 |
| Sale (g) | 0.07 |
