Italian-style Veal Shank

Ingredients

• 4 veal shank slices (≈ 350 g)
• Sea salt
• black pepper (freshly ground)
• 5 tomatoes
• olive oil
• 2 red onions, chopped
• 6 peeled garlic cloves, halved
• 4 sprigs Rosemary
• 125 ml dry red wine
• 3 sprigs rosemary
• 125 ml meat stock
• 4 sprigs Parsley
• 1 Garlic clove
• 1 tsp lemon zest
• 60 g liquid butter

Instructions

1. 1.

   Wash the veal shank slices, pat them dry and season with salt and pepper.

2. 2.

   Wash the tomatoes, halve them, remove the seeds and dice the flesh.

3. 3.

   Brown the meat on both sides in 2 tbsp oil and set aside. Sauté the onions in the drippings, add the tomato cubes and deglaze with red wine.

4. 4.

   Place the shank slices in a water-soaked Roman pot, add the wine mixture, garlic and rosemary sprigs, pour in the stock, cover and transfer to a cold oven. Roast at 220 °C (425 °F) for about 2 hours.

5. 5.

   Remove the finished veal slices from the sauce, strain the sauce with vegetables. Bring the sauce to a boil, reduce if necessary or add more stock, season with salt and pepper.

6. 6.

   For the gremolata, tear parsley leaves and finely chop them. Peel and finely chop the garlic. Mix parsley, garlic and lemon zest, then stir into the liquid butter. Serve the veal slices topped with the gremolata.