Leg of lamb with gremolata

Ingredients for 4 servings:

• 350 g carrot(s), diced
• 350 g celery, diced
• 350 g onion(s), diced
• 4 veal or beef leg slices, approx. 220 g each
• 100 g flour
• 3 tbsp olive oil
• 3 bay leaves
• 100 g butter
• 250 ml white wine
• 500 g tomatoes, peeled, from the can
• 1 liter meat broth
• 300 g mushrooms, fresh
• 1 lemon(s), untreated
• 3 cloves garlic
• 1 bunch of parsley
• salt and pepper

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Ossobuco

Peel the vegetables and cut into small, even cubes. Rinse the shank slices in cold water, pat dry, season with salt, and coat in flour. Heat the oil in a large pot and sauté the vegetables and bay leaves over low heat. Heat the butter in a pan and sauté the shank slices over medium heat. Add the meat to the vegetables and deglaze with white wine. Puree the peeled tomatoes and add about 1 liter of meat stock. Cover and cook over low heat. The meat is cooked when it easily pulls away from the bone (a shank slice needs about 2 hours to soften). Shortly before the end of the cooking time, clean and chop the mushrooms and add them. Wash the unwaxed lemon in hot water and slice. Peel the garlic and wash the parsley. Finely chop the lemon, garlic, and parsley, sprinkle over the meat, and simmer for about 10 minutes. Season again with salt and pepper. Tastes great with tagliatelle pasta or boiled potatoes. Note from Chefkoch.de: Gremolata is usually made by simply grating the lemon zest and mixing it with garlic and parsley. This is recommended if you don’t like it too acidic.