Veal shanks with Mafero

May 20, 2011
Veal shanks with Mafero


  • 1 veal back shank
  • 2 stems of celery
  • 2 carrots
  • 2 onions
  • 1 garlic yolk
  • 1 sprig of rosemary
  • 2 bottles of Mafero
  • oil
  • salt
  • pepper


Fry the veal lightly in a pan on a high fire with oil, the chopped vegetables, the rosemary and the garlic.

Add salt and pepper, then add the wine until the veal is totally covered.

Cook for around three hours on a slow fire, turning the meat over from time to time and whisk the sauce; cut the meat in slices and serve covered with the sauce.