Braised Veal Shanks, Italy

Ingredients

• 2 onions
• 1 Garlic clove
• 1200 g veal shank (about 4 slices)
• Salt
• Pepper (freshly ground)
• 2 tbsp flour
• 2 tbsp olive oil
• 1 tsp tomato paste
• 400 ml wine (rosé, dry)
• 500 ml beef broth
• 2 carrots
• 100 g Celery Root
• 100 g leeks
• 1 sprig sage
• 3 sprigs thyme
• 1 bay leaf
• 300 g diced tomatoes (canned)
• cayenne pepper (to taste)
• 3 sprigs parsley
• 2 Garlic cloves
• 1 tbsp lemon zest (unprocessed)

Instructions

1. 1.

   Peel the onions and garlic clove. Dice the onion finely, mince the garlic. Rinse the meat, pat dry, cut the outer sinews several times. Season the meat with salt and pepper and dust with flour.

2. 2.

   Heat oil in a Dutch oven, sear the meat all over until browned, then remove. Add onions and garlic to the pan fat, sauté until translucent, stir in tomato paste, cook briefly, deglaze with about 100 ml wine and reduce. Repeat pouring wine and reducing twice more, then return the meat pieces. Add the remaining wine with an equal amount of broth, cover and simmer over low heat for about 70 minutes, adding broth as needed.

3. 3.

   Meanwhile wash, clean or peel the vegetables and cut into small cubes. Wash sage and thyme, tie them with the bay leaf into a bouquet, add to the shanks along with the diced tomatoes and vegetables. Simmer another 30–40 minutes.

4. 4.

   For the gremolata, pluck parsley leaves and finely chop. Peel garlic, mince and mix with lemon zest.

5. 5.

   Season the Osso Buco with salt, pepper and cayenne pepper, plate on dishes, sprinkle with gremolata and serve.