Calf shank with thyme

Taken from: 'The recipe book of Friuli Venezia Giulia'

Region: Friuli-Venezia Giulia

Difficulty: Easy

Doses: for 4 people

Ingredients

1 calf shank,

1 celery,

1 onion,

400 g tomato pulp in a jar,

2 carrots,

1 lemon zest, 1 lemon zest,

2 cloves of garlic,

1 glass of white wine,

1 bunch of thyme,

salt,

pepper.

Introduction

The calf shank is a dish of Germanic origin (it practically corresponds to the Kalbshaxe of Swabia, here combined with the Mediterranean scent of thyme, whose inflorescences are collected from May to July. Thyme is widely used in cooking for its flavouring properties: it accompanies game, long-cooked meat, sauces.

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