Roman-style ossobuco with peas and mash

Ingredients

For 1 serving

• Veal shank220 g
• All-purpose flour6 g
• Canned peeled tomatoes150 g
• Peas100 g
• Onion40 g
• Beef broth200 ml
• Potatoes150 g
• Reduced-fat milk40 ml
• Extra virgin olive oil10 g
• White wine50 ml
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, celery, sulphites,

In season: April – June

Method

1. Snip the membrane around the veal shank in 3–4 places with scissors so it doesn't curl during cooking. Dust it lightly with flour on both sides, shaking off the excess. Chop the onion and warm the meat stock.
2. Heat the oil in a wide pan over medium-high heat and brown the shank for 3–4 minutes per side, until golden; add the onion and cook for 3 minutes, until translucent. Season with salt and pepper.
3. Deglaze with the white wine and let it bubble for 2 minutes, until the smell of alcohol has gone. Add the crushed peeled tomatoes and the hot stock, cover and cook over the lowest heat for 80 minutes, turning the meat halfway, until it comes away easily from the bone.
4. Add the peas and cook uncovered for another 15 minutes, until tender and the sauce has thickened.
5. Meanwhile peel the potatoes, cut them into even pieces, put them in cold salted water, bring to the boil and cook for 20 minutes, until they fall apart. Drain, mash at once and beat in the hot milk and a pinch of salt until smooth.
6. Serve the ossobuco with its sauce and peas next to the mash.