Osso Buco

Ingredients for 4 servings:

• 4 slices of veal knuckle
• 2 large carrots
• 3 small zucchini
• 1 garlic clove(s)
• ½ can tomatoes, chopped
• 1 jar wine, red
• some flour
• n. B. olive oil for frying
• Salt
• pepper
• Thyme
• Broth, granulated

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the veal shank slices and pat dry. Season with salt and pepper, and coat in a little flour. Brown well on both sides in a roasting pan in hot olive oil until light brown. Peel the carrots and wash the zucchini. Dice both. Peel the garlic clove and finely dice it, then add it and sauté. Deglaze with red wine. Add the tomato pieces, thyme, granulated stock, salt, pepper, and thyme. Braise in a preheated oven at 200°C for approximately 1 to 1.5 hours. Serve with tagliatelle, Italian bread or baguette, and fresh spinach or broccoli.