Veal shanks with peas

Preparation:

Preparation: Melt the butter in a saucepan, add the finely chopped onion and carrot and the lightly floured shanks. Brown them on a high flame. Wet with a glass of wine and let it evaporate. Add the puréed pulp of the tomatoes, the shelled peas, sprinkle with a little water or a light broth, salt and pepper and cook with the lid on for about an hour. Accompanying wines: Oltrepò Pavese Barbera “Vivace” DOC, Rosso Conero DOC, Taburno Rosso DOC.