Braised Veal Shank (Ossobuco) with Carrots and Fennel

Ingredients

• 3 Carrots
• 2 small bulbs of fennel
• 2 small tomatoes
• 2 onions
• 2 cloves garlic
• 4 slices veal shank (about 350 g each)
• Salt
• Pepper (freshly ground)
• flour (for dusting)
• 3 tbsp olive oil
• 1 tsp tomato paste
• 150 ml dry white wine
• 200 ml veal stock
• 1 tsp freshly chopped thyme
• 1 tsp freshly chopped rosemary
• 1 bay leaf

Instructions

1. 1.

   Peel and dice the carrots. Wash, trim and dice the fennel. Heat the tomatoes briefly, cool, peel, quarter, seed and cube them. Peel and dice the onions and garlic.

2. 2.

   Season the shank slices with salt and pepper, dust with flour, then sear in 2 tbsp hot oil in a roasting pan on both sides; remove. Sauté the vegetables in the remaining oil, stir in tomato paste, cook briefly, deglaze with wine. Add stock, thyme, rosemary, bay leaf, and season with salt and pepper. Return the meat to the pot, cover with vegetables, and simmer gently for about 1.5 hours.

3. 3.

   Season the ossobuco with salt and pepper before serving and plate it with the vegetable sauce. Fresh, crisp white bread pairs well.