🕑 2 hours (simmering time – actual hands-on work: 20 minutes) 🍴 Serves 4
Ingredients
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4 veal shanks (3–4 cm thick)
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Salt and pepper
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Flour
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Olive oil
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4 celery stalks
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3 carrots
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200 ml white wine
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4 bay leaves
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400 g spaghetti
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Parsley
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2 jars of Think Tomato
(I find onion and garlic unnecessary since Think Tomato is already fully seasoned with shallot and garlic — but of course, you can add them if you like.)
Instructions
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Season the veal shanks on both sides with freshly ground pepper and a pinch of salt.
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Place some flour in a shallow dish and lightly coat the shanks.
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Heat olive oil in a pan and quickly brown the shanks on both sides until golden. Do this briefly and over high heat — the meat does not need to be cooked through.
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Remove the pan from the heat, take the meat out, and set it aside.
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In the same pan, sauté the finely chopped celery and carrots in the cooking juices from the veal.
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After a few minutes, return the browned shanks and their juices to the pan.
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Add the white wine, Think Tomato sauce, and bay leaves.
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Let everything gently simmer over low heat for 2 hours.
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Cook the spaghetti according to the package instructions.
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Serve the veal shanks with spaghetti and finish with fresh parsley, salt, and pepper.
Enjoy!
