Veal Shank with Carrots

Ingredients

• 4 veal shank slices
• Salt
• freshly ground pepper
• 2 tbsp flour
• 2 tbsp olive oil
• 0.25 l white wine
• 0.25 l meat broth
• 800 g diced tomato
• 2 carrots
• 1 celery stalk
• 6 thyme sprigs
• 1 bay leaf
• 1 untreated lemon
• 2 Garlic cloves
• 3 tbsp freshly chopped parsley

Instructions

1. 1.

   Rinse the veal shank slices, pat dry, season with salt and pepper, then dust with flour. Heat 2 tbsp olive oil in a pan and brown the slices on both sides; deglaze with white wine, reduce by half, add some broth. Cover and simmer gently for about 2 hours, adding more broth if needed.

2. 2.

   Meanwhile, blanch the tomatoes, cool, peel skin off, halve them. Peel and dice the carrots. Wash the celery stalk and slice into rounds. Rinse thyme, shake dry, pluck leaves. Add all to the shanks, add bay leaf, simmer for another ~30 minutes until done, then season to taste.

3. 3.

   For the gremolata grate lemon zest. Peel and finely chop garlic; mix with lemon zest and parsley. Arrange the shank slices with vegetables on plates, spoon some gremolata over the meat and serve the rest on the side. Serve with roast potatoes.