Stewed Veal Shanks with Vegetables

Ingredients

• 1 onion
• 1 Garlic clove
• 1200 g veal shank (about 4 slices)
• Salt
• Pepper (freshly ground)
• 1 tbsp flour
• 2 tbsp olive oil
• 2 tbsp Tomato paste
• 200 ml red wine
• 400 ml meat broth
• 200 g small, waxy potatoes
• 2 carrots
• 2 bell peppers (yellow and green)
• 1 Zucchini
• 2 tbsp olive oil
• Salt
• Pepper
• 1 tbsp freshly chopped basil

Instructions

1. 1.

   Peel the onion and garlic clove. Dice the onion finely, mince the garlic. Rinse the meat, pat dry, and make several shallow cuts around the tendons. Season the meat with salt and pepper and dust with flour.

2. 2.

   Heat oil in a large pot, sear the meat all over until browned, then remove from the pot. Add onions and garlic to the pot, sauté until translucent, stir in tomato paste, cook briefly, deglaze with about 100 ml wine and reduce. Pour in the remaining wine and reduce again. Return the shank slices to the pot and add a splash of broth. Cover and simmer over low heat for about 1½ hours, adding more broth as needed. In the last 20 minutes, let the sauce thicken.

3. 3.

   Meanwhile, wash the potatoes thoroughly and cook them for about 20 minutes until tender.

4. 4.

   Peel the carrots and cut into sticks. Wash, trim, and slice the bell peppers into strips. Wash the zucchini, trim ends, and cut into sticks.

5. 5.

   Drain the potatoes and brown them in 1 tbsp hot oil all over. Season with salt and pepper and sprinkle basil on top.

6. 6.

   Sauté the carrot sticks, bell pepper strips, and zucchini sticks in the remaining oil for 1–2 minutes. Salt and add a splash of water. Steam gently for 2–3 minutes and season to taste.

7. 7.

   Season the sauce around the shank slices with salt and pepper and serve the meat with potatoes and vegetables on a plate.