Ossobuco

Ingredients

• 125 g onions (2 onions)
• 200 g carrots (2 carrots)
• 125 g celery stalks (2 stalks)
• 3 tbsp Flour
• 2 tsp paprika powder (hot)
• 1200 g veal shank slices (about 3 cm thick)
• 2 tbsp olive oil
• Salt
• Pepper
• 150 ml white wine (or grape juice)
• 350 ml veal stock
• 1 Garlic clove
• 4 sprigs Parsley
• 1 Organic Orange
• 200 g peas (frozen)

Instructions

1. 1.

   Peel onions and carrots, clean celery stalks, wash and trim. Cut the vegetables into roughly 5 mm cubes.

2. 2.

   Mix flour and paprika powder together.

3. 3.

   Coat the shank slices in the seasoned flour, tapping off excess.

4. 4.

   Heat oil in a Dutch oven. Brown the meat in two batches on both sides until golden brown, seasoning with salt and pepper. Remove the meat.

5. 5.

   Add onion, carrot, and celery cubes to the pot and sauté for 5-6 minutes while stirring, until they become translucent.

6. 6.

   Stir in wine or juice, then pour in veal stock. Return the meat to the pot, cover, and simmer on low heat for 1½–2 hours, turning once. The meat should be tender; cooking time depends on slice thickness.

7. 7.

   For the gremolata: peel and finely chop garlic. Wash parsley, shake dry, pluck leaves and finely chop. Rinse orange hot and pat dry, thinly peel zest and cut into fine strips. Mix orange zest with garlic and parsley. Add half of the gremolata with peas to the finished meat and heat for 5 minutes. Season with salt and pepper. Serve ossobuco sprinkled with the remaining gremolata.