Milanese Osso Buco

Ingredients

• 4 veal shank slices (about 350 g)
• Sea salt
• black pepper (freshly ground)
• 5 tomatoes
• olive oil
• 4 red onions, chopped
• 6 peeled garlic cloves, halved
• 4 rosemary sprigs
• 125 ml dry red wine
• 125 ml meat broth
• 500 g waxy potatoes
• 4 Carrots
• 1 bunch spring onions
• 12 cocktail tomatoes
• 50 g sun‑dried tomatoes, chopped

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 in 2 tbsp oil on both sides, then set aside. Sauté half of the onions in the drippings, add the tomato cubes and deglaze with red wine. Place the shank slices in a water‑lined Roman pot, pour in the wine mixture, garlic and 3 rosemary sprigs, add the broth, cover and transfer to a cold oven. Bake at 220 °C (425 °F) for 1½–2 hours.

4. 4.

   Peel the potatoes and cook them in salted water for about 30 minutes.

5. 5.

   Peel the carrots and slice them. Trim the spring onions and cut into ~4 cm pieces. Sauté the remaining onions in 1 tbsp oil, add the carrots and spring onions, deglaze with a splash of water, cover and simmer for about 10 minutes.

6. 6.

   Halve the cocktail tomatoes and mix with the remaining rosemary leaves, 2 tbsp oil and a pinch of salt. Roast in a fire‑proof dish for about 10 minutes.

7. 7.

   Lift the finished veal slices from the sauce and strain the sauce through the vegetables. Bring to a boil, reduce if needed or add more broth. Season with salt and pepper.

8. 8.

   Mash the potatoes onto plates, drizzle with remaining oil, sprinkle sun‑dried tomatoes on top and season lightly with salt.

9. 9.

   Arrange the veal shank slices, carrot‑onion mix and braised cocktail tomatoes on the plate and pour the sauce over them.