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Potatoes peas faggotts love them

INGREDIENTS • 4 veal shanks • 60g flour for coating • 15g olive oil • 1 tablespoon butter • 100g guanciale diced • 1 medium onion, finely diced • 1 carrot , diced • 1 celery rib , diced • 2 cloves garlic , minced • 120ml dry white wine • 400ml chicken stock (veal stock if you have access to it). • 20g tomato paste • 1 bay leaf • 2g dried thyme leaves • 2 pinches of salt • 10 twists of freshly ground black pepper • Chopped parsley to decorate INSTRUCTIONS Pat the shanks dry with a paper towel and lightly coat in flour, shaking off the excess.  Heat the oil and butter in a Dutch oven or medium pot and brown the shanks on both sides and transfer to a plate.  Set aside.

 Add the guanciale and cook until browned, then add the onions and cook for 5-7 minutes until soft and translucent. Add the carrots, celery, and garlic and cook another 3-4 minutes until softened.  Add the wine and boil until reduced by half. Add the stock, seasonings, and tomato paste.

 Return the browned shanks to the pot, bring to a boil, reduce the heat to a very low simmer, cover and simmer for 1 1/2 to 2 hours or until the meat is fork tender.  Add salt and pepper to taste.  Remove and discard the bay leaf. 
 Serve with Milanese risotto and sprinkle with parsley.

Pan/ Roasted (with Sage!) the veal does the rest🤤❤️👌🍷🍽️🍾🥂🥳👀❤️👏👏👏👏👏

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