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Ingredients
4 veal shanks
4 carrots, cut into chunks
4 pears (peeled and cubed)
4 cloves of garlic, roughly chopped
1 onion, roughly chopped
2 sticks celery, sliced
¼ bunch parsley
Splash of olive oil
2.5 litres water
75ml brandy
Method
Heat the saucepan with a splash of oil. Drop in the veal shanks and pears. Fry for 2-4 minutes and allow to brown all over.
Toss in all of the vegies, herbs, brandy and water.
Bring to boil and simmer for 2-3 hours
Thicken the sauce with cornflour (if needed) and serve with creamy mashed potato.
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