Beef leg slices à la Ossobuco

Ingredients for 2 servings:

• 2 shank(s) of beef, nice
• 2 m.-large carrot(s)
• 2 m.-sized onion(s)
• 200 g mushrooms, small
• 5 cloves garlic
• 2 tbsp tomato paste
• 250 ml white wine, dry, good quality
• 250 ml meat broth or chicken broth
• 2 large bay leaves
• 2 sprigs rosemary
• 1 tsp pepper, green, pickled
• 1 tbsp butter
• 3 tbsp oil
• 3 tbsp flour
• Salt and pepper from the mill

Instructions

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

Wash the leg pieces, pat dry, and season with salt and pepper. Peel the carrots, halve them lengthwise, and cut into 1 cm thick pieces. Trim and halve the mushrooms with kitchen paper. Peel the onions and roughly dice. Peel the garlic, leaving the cloves whole. Drain the green peppercorns and roughly chop them with a kitchen knife. Coat the leg pieces in flour on all sides and sear on both sides in hot oil. Remove and set aside. Add the butter to the same pan, melt it, and fry the vegetables and mushrooms over high heat. After a few minutes, add the tomato paste and cook. Then deglaze with the white wine and stock. Add the leg pieces to the braised vegetables along with the green peppercorns, bay leaves, and rosemary, and simmer covered over low heat for about 80-90 minutes. Finally, season the sauce with salt and pepper to taste and thicken if desired. Serve with tagliatelle or potatoes. If I serve potatoes with this dish, I boil them the night before as jacket potatoes, then roughly dice them and add them to the leg slices about 15 minutes before the end of the cooking time. I prepare new potatoes as rosemary potatoes.