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4
Medium
48 hr
Published 2020
Step 1: Place the veal shanks in the brine for 1 hour. Drain well and pat dry with kitchen paper. Heat a little olive oil in a pan over high heat and sear the veal until browned on all sides. Remove and set aside. Add the onions, carrots, celery, and garlic and cook until caramelised. Add the orange peel and bone marrow and return the veal to the pan. Add enough water to cover the meat and