Osso buco à la Annette in the Römertopf

Ingredients for 5 servings:

• 5 shank(s) of beef
• ½ cup olive oil
• 2 onions
• 3 carrots
• 1 stalk(s) leek
• n. B. bay leaves
• ¼ liter dry red wine
• 1 can of tomatoes, chopped
• 2 tbsp tomato paste
• 1 tsp sugar
• salt and pepper
• some garlic powder
• 2 garlic cloves
• 1 tbsp lemon zest, untreated
• 1 bunch of parsley

Instructions

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

with beef shank slices and red wine

Rinse the Roman pot with water. Peel and finely dice the carrots, leeks, and onions. Fry the leg pieces in olive oil until crispy, remove from the pan, and place in the Roman pot. Sauté the vegetables in the frying fat and deglaze with the red wine. Now add the chopped tomatoes, tomato paste, bay leaves, garlic powder, salt, pepper, and sugar. Season well to taste and pour over the leg pieces. Close the Roman pot and place in a cold oven. Once the oven has reached 200°C, simmer for 1.5-2 hours. In the meantime, finely chop the garlic and parsley and mix with the lemon zest. When the cooking time is up, season again if desired, drizzle with gremolata, and serve with baguette, pasta, or polenta!