Braised veal shanks with onions
Time: 20 minuten
Difficulty: Media
1 '5 kg. of pork garnettes (about 8 units), a kg of onions, 2 green peppers, 5 garlic teeth, black pepper grains, saffron strands, a yellow-coloured carterilla, salt and extra virgin olive oil.
Preparation
We peel and chew the onions, we chew the green peppers by removing the seeds, and we lick the garlic. In a pan we heat the oil and with the above ingredients we make the saffrito until the onion is golden.
When they are at their point we take them out of the pan, we drain the oil, and we pass them to the mortar next to a little water, the pepper grains, the saffron strands, the yellow coloring, and we toss it all up until it is crushed.
Meanwhile in the same oil in the saffrito we golden the garnettes. We then put them in a pot next to the ingredients we have crushed in the mortar, we cover them with water, and we let them cook on a slow heat for about 45 minutes, after which they will be ready to serve.
