Serve this meaty veal shank classic with Saffron Rice into which you have thrown a handful of peas. Don’t forget to savor the bone marrow; it’s delicious.
Ingredients
1cupunbleached all-purpose flour
Salt and freshly ground black pepper, for seasoning and to taste
Season the flour with salt and pepper and dredge the pieces of veal shank well. Heat the oil and butter together in a large casserole or Dutch oven over medium-low heat and sear the veal, browning well on all sides. Transfer the veal to paper towels to drain.
Add the onions, garlic, basil, and oregano to the casserole and cook, stirring occasionally, for 10 min