How to cook veal in tomato sauce

Now that people’s lives are better, they have become more careful about what they eat. In the past, people ate to fill their stomachs. Nowadays people eat it to prolong their life. So, how can we use "eating" to prolong our life? You still have to achieve it by yourself. Now, I will introduce the method of stewing veal shank in tomato sauce.

1. Preheat oven to 150C. Thaw the veal knee in the refrigerator, wipe it dry, sprinkle salt and black pepper evenly on both sides, sprinkle a thin layer of flour, and shake off the loose flour.

2. Heat 30g butter and 1tbs olive oil in a pan, fry the beef on both sides and around the edge until caramelized. (Frying meat in white enamel? Yes, you can, but you have to control the temperature well, keep the oil hot enough to just start smoking, and the meat and fat in the pan won't get damaged. Just don't cook it empty or heat solid substances such as salt, stones, etc. If you're not sure, you can use black enamel or pure cast iron pan to fry at high temperature, but I find it troublesome...) After the meat is fried, serve it and set aside. Remove the pan and wait for it to cool down before washing it.

3. Heat the remaining butter in the pan, add the onions and stir-fry. Do not stir-fry continuously, otherwise it will not color easily.

4. Fry until the onion sugar is released and a caramel-colored layer forms on the surface of the pan.

5. Pour in tomato paste and stir-fry, scrape up the caramel-colored lumps on the bottom of the pan, and stir-fry until about 1/2 of the water evaporates and a rich sweet tomato aroma appears, about 10 minutes.

6. Add stock and oxaloise and bring to a boil.

7. Cover with tin foil and place in the bottom layer of the oven, bake at 150C for 1 3/4h or 2h.

8. After confirming that the meat is tender and free from bones, remove it from the oven, scoop out the meat and put it back into the turned off oven to keep it warm temporarily. To make the sauce, boil the remaining soup over medium-high heat, save 1/3 of the sauce, skim off the excess fat (leave some, it won’t taste bad), add 2 chopped anchovies and a little soaking oil.

9. Arrange on a plate and pour sauce on it, sprinkle with some fresh celery or parsley, and add some toasted almond slices or pine nuts if you have some. The combination of sticky and tender, with the fragrant marrow oil scooped up with a small spoon, what a wonderful meal!

Today, I have finished introducing the veal shank braised in tomato sauce. There may be some flaws, but if you follow the instructions above, you will definitely be able to make delicious dishes.