Veal Shank Stew (Muscolo)

Ingredients

• g veal shank (muscolo, gelatinous cut near the leg)
• olive oil
• cloves garlic
• salt
• pepper
• spoonful flour
• tomato sauce or paste (conserva)
• butter
• water or broth
• toasted bread
• fresh mushrooms or potatoes

Instructions

1. Cut 500 g of veal shank (muscolo) into small pieces.
2. Sizzle two unpeeled, crushed garlic cloves in olive oil, then add the meat and season with salt and pepper.
3. When browned, dust with half a spoonful of flour, add tomato sauce or paste and a little butter.
4. Add water or broth gradually and cook until done, leaving some gravy.
5. Serve over toasted bread; or omit croutons and add sliced fresh mushrooms, or potatoes when the meat is nearly cooked.