Osso Buco – braised veal shank

Ingredients for 4 servings:

• 4 slices of veal knuckle (1 kg)
• salt and pepper
• 3 tbsp oil (germ oil)
• ¼ liter white wine, dry, from Italy
• 350 g tomatoes
• 1 stalk(s) celery (about 75 g)
• 125 ml veal stock
• 2 garlic cloves
• 1 onion(s)
• 1 bunch of parsley
• 1 lemon(s), untreated
• 20 g butter, cold

Instructions

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

Italian feast!

Wash the veal shank slices and pat dry thoroughly. Rub with salt and pepper and sear well on all sides in hot seed oil. Add the diced onion and fry. Add the white wine, peeled and diced tomatoes, and sliced ​​celery and simmer with the lid on for about 1 1/2 hours. Peel and crush the garlic cloves, finely chop the parsley, and grate the lemon zest. Mix everything together and sprinkle over the meat 10 minutes before the end of the cooking time. Place the softly braised veal shank slices in a bowl and keep warm. Add 1/8 liter of veal stock to the braising liquid and bring to a boil. Season the sauce with salt and pepper and quickly stir in a little cold, flaked butter to thicken it. Ladle a little sauce onto warmed plates and arrange the veal shank slices on top. I serve it with risotto and Italian salad.