Ossobuco

Ingredients for 4 servings:

• 3 carrots
• 3 stalk(s) Celery
• 2 onions, chopped
• 3 garlic cloves
• 3 tbsp clarified butter or olive oil
• 4 veal shanks
• some flour
• 2 tbsp olive oil
• ⅛ liter red wine
• ¼ liter meat broth
• 1 large can of tomatoes or 2 small cans
• 4 tbsp parsley, chopped
• ½ tsp thyme, fresh or dried
• ½ tsp oregano, fresh or dried
• 1 bay leaf
• salt and pepper
• 1 lemon(s), untreated, zest

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

braised veal leg slices

Finely dice the vegetables, onions, and 2 cloves of garlic. Brown them in clarified butter or olive oil in a medium-sized roasting pan or frying pan, then cover and simmer until lightly browned. Meanwhile, dust the leg slices with flour and fry in a pan with olive oil until light brown on both sides. Remove from the pan and add to the vegetables. Deglaze the pan juices with wine and reduce by half. Add the tomatoes, meat broth, and spices. Bring to a boil and spread over the leg slices. Cover and braise in a preheated oven at 175°C for about 2 hours. For the gremolata, crush 1 clove of garlic and mix with some chopped parsley and the lemon zest. Sprinkle over the meat when serving. Serve with rice and a large bowl of salad.