Braised veal cheeks with wine, mushrooms, and rice

Ingredients

• 1 kg of veal shanks
• 1 leek
• 2 carrots
• 2 onions
• 4 cloves of Allium sativum (garlic)
• 200 g of mushrooms
• 100 g of rice
• a few black peppercorns
• 750 ml of red wine
• One glass of port wine
• olive oil
• salt

Heat a large, heavy-bottomed pot over high heat. Add the veal cheeks, a drizzle of oil, and a pinch of salt.

Let them cook for 4 minutes on one side, then 4 minutes on the other.

While this is happening, wash, peel, and chop the leek, carrots, onion, garlic, and mushrooms. Once the cheeks are nicely browned, add all the vegetables to the pot, reduce the heat, and simmer for 15 minutes.

Add the port and red wine, along with the peppercorns, and bring to a boil. Let it simmer for about 20 minutes to allow the alcohol to evaporate, until the liquid has reduced by half.

Pour the water until it covers the cheeks, and let it simmer for about 1 hour, depending on the tenderness of the meat.

Remove the cheeks from the pot and place them on a plate. Transfer the contents of the pot to a Chinese-style wok and adjust the seasoning with salt.

Add the rice and cover with water, salt, and cook for about 15 minutes. Return the cheeks and sauce, then let it simmer for 5 minutes: the dish is complete and flavorful, serving as both a main course and a side dish.