Mediterranean ragout of veal shank

Ingredients for 4 servings:

• 1 kg veal knuckle(s), approx.
• 1 carrot(s)
• 1 stalk(s) celeriac
• ½ stalk(s) leek
• 1 onion(s), chopped
• 2 garlic cloves, chopped
• 1 jar white wine, dry
• 1 can of tomatoes, peeled and chopped
• 1 tbsp, heaped parsley, chopped
• 2 stalks rosemary, needles chopped
• 2 tbsp flour
• 2 anchovy fillets, chopped
• 2 slices of lemon
• 20 g butter
• 1 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 55 minutes

ossobuco ragù

Cut the meat from the bone, dice it, season with salt and pepper, and coat it in flour. Brown the meat cubes in hot butter with olive oil, add the finely diced vegetables and onion, and fry briefly. Deglaze with white wine, add the tomatoes, parsley, rosemary, and the veal bone, and simmer covered for 60 minutes. Remove the bone, scrape out the marrow, and add it to the ragout. Add the chopped anchovy fillets, garlic cloves, and lemon slices, and simmer for another 15 minutes. Season with salt and pepper if desired. Remove the lemon slices and serve the ragout with pasta or risotto.