NOCE DI VITELLO IN SALSA - Tastiness Food Shop

VEAL NUT IN SAUCE

Ingredients:
- 600 gr. veal walnut or contronoce
- 50 gr. butter
- 2 spoons of tomato sauce
- 3 spoons of oil
- onion, celery
- parsley, sage
- rosemary, salt, pepper
- lemon peel

Take a good piece of veal walnut or contronoce and tie it to keep it in shape. Put a saucepan with butter and oil on the fire and when they are melted add a chopped mixture of onion, celery, parsley, a few sage leaves, rosemary and a piece of lemon zest. When the vegetables begin to take color, pour in a ladleful of cold broth or, failing that, water. When it comes to the boil, add the meat, season with salt and pepper, add two tablespoons of tomato sauce and simmer, covered, for a good two hours. When the meat is cooked, slice it and arrange it on a serving plate, the sauce can be served separately or poured over it.

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