Ossobuco

Ingredients for 4 servings:

• 4 slice(s) of veal knuckle(s), 2-3 cm thick
• some ginger, or zest of 1 untreated lemon
• 200 g tomato paste
• 1 large onion(s)
• some celery
• 1 small carrot(s)
• 300 g carrot(s), peeled
• 6 shallots
• 300 g peas, frozen
• 1 tbsp flour
• olive oil
• some pepperoncini, ground
• 250 ml meat broth, more depending on the pot
• herbs, Italian
• bay leaves

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Veal shank slices

Dry the ossobuchi if necessary, score the skin in each muscle segment with a sharp knife, season with salt, and lightly flour both sides. Choose a pan large enough to allow the ossobuchi to sit side by side. Finely chop the onion and root vegetables and cook in enough oil until translucent. Then place the ossobuchi on top. Add a pinch of chili pepper and grated ginger to taste. If you don’t like ginger, use lemon zest and rub it over the ossobuchi before adding the flour. Deglaze with the soup. Add the carrots (in very large pieces or leave them whole), as well as the whole, peeled shallots. Pour in the soup until everything is just covered. Reduce the heat until it is just simmering, then cover and simmer for about 1 hour. Mediterranean herbs and 1-2 bay leaves are a good idea. Now add the peas, bring to a boil, and simmer for about 20 minutes. Then carefully remove the meat and vegetables and keep warm. Reduce the liquid to the desired consistency (not too thick, no flour, no cream!). Serve. Toast goes well with the bone marrow. Saffron risotto is the ideal accompaniment. Steamed (basmati) rice, spaetzle, couscous, or even smaller, whole potatoes can also be cooked from the beginning.