Veal Shank Slices (Osso Bucco) with Tomato-Thyme Sauce and Young Potatoes

Ingredients

• 2 onions
• 1 Garlic clove
• 1200 g veal shank (about 4 slices)
• Salt
• freshly ground pepper
• 1 tbsp flour
• 6 tbsp oil
• 3 tbsp tomato paste
• 400 ml dry white wine
• 500 ml beef broth
• 1 can peeled tomatoes
• 3 Carrots
• 0.25 celery stalk
• 0.5 leek stalk
• 2 sprigs parsley
• 1 sprig sage
• 3 sprigs thyme
• 1 bay leaf
• cayenne pepper to taste

Instructions

1. 1.

   Peel the onions and garlic. Dice the onion and slice the garlic very thinly. Wash the meat, pat dry, cut seams on the outside several times. Season with salt and pepper, then dust with flour. Heat oil in a large pot, sear the meat all over, then remove it. Add onions and garlic to the fat, sauté until translucent, stir in tomato paste, cook briefly, deglaze with about 100 ml wine and reduce. Add more wine and reduce again, repeat this third time, then return the meat pieces. Add the remaining wine and equal amount of broth, cover and simmer over low heat for about 90 minutes, adding broth as needed. After 60 minutes add canned tomatoes and continue cooking. Meanwhile wash, trim, peel vegetables and cut into ~1 cm cubes; slice leek into thin rings. Wash herbs, shake dry, tie thyme and sage together in a bundle and add to the broth. Remove parsley leaves, set aside. When cooking time is finished, add everything to the meat and cook for another 30-40 minutes. Season with salt, pepper and cayenne pepper, plate on dishes, garnish with parsley, serve hot. Offer white bread if desired.