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In a pan seared the loin with butter and sea salt. Steamed veg and then added the peppers to the pan with the venison to cook in the juices.

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🤤❤️👌🍷🍽️🍾🥂🥳👀❤️👏👏👏👏👏

Tesco recipe