Ossobuco with Gremolata

Ingredients

• 1 parsley
• 2 Garlic cloves
• 1 untreated lemon
• Salt
• pepper (ground)
• 2 tbsp flour
• 4 tbsp olive oil
• 2 tbsp Tomato paste
• 400 ml wine (rosé, dry)
• 400 ml veal stock
• 2 carrots
• 150 g celery root

Instructions

1. 1.

   Peel the onions and garlic cloves. Dice the onion finely, mince the garlic. Wash the meat, pat dry, cut the tendons on the outside several times. Season the meat with salt and pepper, dust with flour. Heat oil in a large pot, sear the meat all sides until browned, remove from pot. 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. Pour more wine and repeat reduction twice more, then return the meat pieces. Add remaining wine with a splash of stock. Peel carrots and celery root, dice both finely, add to sauce. Cover and simmer on low heat for about 2 hours, adding stock as needed and turning the meat occasionally.

2. 2.

   For gremolata, rinse parsley leaves, shake dry, tear and chop. Mince garlic. Wash lemon hot, grate dry, zest peel. Combine all and sprinkle over ossobuco. Let sit briefly, taste, then serve.