Veal knuckle slices with pickled raisins

Ingredients for 4 servings:

• 150 g onion(s)
• 2 garlic
• 200 g carrot(s)
• 200 g celery
• 30 g raisins
• 3 tbsp balsamic vinegar
• 4 shank(s) (veal shank slices of 400g each)
• salt and pepper
• 4 tbsp oil (olive oil)
• 200 ml red wine
• 550 ml veal stock (ready-made product)
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary
• 1 bunch parsley, flat

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Balsamic ossobuco with vinaigrette

Peel and finely dice the onions and garlic. Peel the carrots, trim the celery, and cut both into ½ cm cubes. Soak the raisins in balsamic vinegar. Season the veal shank slices with salt and pepper and sear them on both sides in a roasting pan with olive oil. Remove from the roasting pan and set aside. Sauté the vegetables (without the raisins), deglaze with the red wine, and reduce slightly. Add the veal stock, thyme, and rosemary and bring to a boil. Return the veal shank slices and braise in a preheated oven at 180°C for 2.5 hours. Turn the meat halfway through cooking, add the raisins and balsamic vinegar, and baste with the cooking liquid several times during braising. Pluck the parsley from the stalks, finely chop, and sprinkle over the ossobucci just before serving. Serve with a mixed leaf salad and white bread, or, if no starter is served, pasta tossed in butter.