Osso Buco

Ingredients for 4 servings:

• 2 kg leg of veal, alternatively beef
• 1 stalk(s) leek
• 6 carrots
• 8 small shallots
• 20 olives, black
• 1 lemon(s), untreated, grated peel
• 8 stalks rosemary
• 8 stalks of thyme
• 1 tube(s) Tomato paste
• 1 can of tomatoes, Italian
• 1 jar tomato(s), dried
• 500 ml white wine, dry
• salt and pepper
• oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Season the meat with salt and pepper, brown it in oil in a large roasting pan, then slowly stir in the tomato paste and cook. Deglaze with white wine, add the rosemary, and braise the meat in a covered roasting pan at 180°C for about 2 hours. One hour before the end of the cooking time, brown the leeks, carrots, and shallots in a little oil in a pan and then add them to the meat. Add the canned tomatoes and sun-dried tomatoes to the roasting pan and continue braising. Half an hour before the end of the cooking time, add the thyme, olives, and lemon zest. When the meat is nice and tender, season the sauce with salt and pepper. Flatbread, potatoes, or polenta are suitable side dishes.