Braised Veal Shank (Ossobuco)

Ingredients

• 4 veal shank slices
• Salt
• Pepper
• 2 tbsp flour
• 2 tbsp olive oil
• 250 ml white wine
• 250 ml meat broth
• 800 g diced tomatoes
• 6 sprigs Thyme
• 2 onions
• 2 tbsp butter

Instructions

1. 1.

   Rinse the veal shank slices, pat dry, season with salt and pepper, then dust with flour. In a pan heat 2 tbsp olive oil and brown the slices on both sides; deglaze with white wine, reduce by half, add some broth. Cover and simmer gently for about 2 hours, adding more broth if needed.

2. 2.

   Meanwhile, boil tomatoes briefly, shock in cold water, peel skin off and halve them. Wash thyme, shake dry and remove leaves. Add tomatoes and thyme to the shanks and continue cooking for another 30 minutes.

3. 3.

   Peel onions, slice into thin rings, and slowly brown in hot butter for about 10 minutes until golden. Just before serving, sprinkle over the shanks and season with salt and pepper.