Roasted Veal Shank with Lemon

Ingredients

• 1 veal shank (approx. 2 kg, bone-in)
• 2 untreated lemons
• 1.5 cm fresh ginger
• 1 Garlic clove
• 3 tbsp olive oil
• 1 tbsp Tomato Paste
• 1 tsp Honey
• 1 Carrot
• 1 onion
• 1 stalk Celery
• 2 tbsp Vegetable oil
• Salt
• Pepper (freshly ground)
• 150 ml dry red wine
• 350 ml veal stock
• 150 g chopped tomatoes (canned)
• 0.5 bunch curly parsley
• 2 tbsp flour
• 2 tbsp butter

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Wash and pat the veal shank dry.

3. 3.

   Rinse lemons hot, pat dry; grate the peel of one lemon and cut off the peel of the other whole. Squeeze juice from one lemon. Peel and finely chop ginger and garlic, mix with lemon juice, half of the grated zest, oil, tomato paste, and honey; coat the veal shank with this mixture and let it marinate for 2 hours.

4. 4.

   Peel and dice carrot and onion into very small cubes. Wash, trim, and dice celery into very small cubes as well.

5. 5.

   Heat oil in a roasting pan and brown the veal shank all around. Season with salt and pepper, remove from pan, and sauté the prepared vegetables. Return the shank to the pan, deglaze with wine, add stock, and braise in the preheated oven for 1½ hours, basting occasionally with stock. After one hour of cooking, add tomatoes and lemon peel.

6. 6.

   Meanwhile rinse parsley, shake dry, finely chop leaves, and mix with remaining lemon zest. Remove veal shank from the pan, keep warm, season the sauce, and thicken with a beurre manié (equal parts flour and butter mixed together) if desired.

7. 7.

   Place the veal shank in the sauce and serve sprinkled with lemon parsley.

8. 8.