Osso buco

Ingredients for 4 servings:

• 1 ½ kg knuckle(s) (veal knuckle slices, cut 3 cm thick)
• salt and pepper
• 1 lemon(s), grated peel
• 10 g flour
• 250 g carrot(s)
• 250 g celery
• 1 clove(s) garlic
• 2 onions
• 30 g butter
• ¼ liter white wine
• ⅛ liter beef broth
• 2 bay leaves
• 1 bunch of basil
• 1 sprig(s) Thyme, fresh (alternatively 1/2 teaspoon dried)
• 1 tbsp sauce thickener, dark
• 1 tbsp lemon juice

Instructions

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

Italian veal shank

Rinse the meat slices, dry with kitchen paper, season with salt, pepper, and lemon zest, then coat in flour. Shake off any excess flour and trim any fat around the edges, but don’t cut all the way through. Preheat oven to 200 degrees Celsius. Clean and wash the carrots and celery, and cut into not-too-fine strips. Peel the onions and garlic. Slice the onions lengthwise and sauté in the butter in a roasting pan until translucent. Crush the garlic and add it. Now add the carrot and celery strips to the pan and sauté over low heat for 3 minutes. Add the wine and stock, along with the bay leaves, basil, and thyme. Place the meat slices side by side in the pan, scatter some vegetables on top, and cook everything covered in the oven at 200 degrees Celsius for 100 minutes. Serve with: baguette, polenta, mashed potatoes.