Veal shank osso buco

Ingredients for 6 servings:

• 1 large veal knuckle(s)
• 1 large onion(s)
• 1 large carrot(s)
• 1 piece(s) celeriac, about the size of a mandarin orange
• 1 stalk(s) leek, 10 to 15 cm
• 1 lemon(s) (organic)
• 4 garlic cloves
• 4 bay leaves
• 2 sprigs rosemary
• 2 sprigs of thyme
• 3 tbsp flour
• 1 jar white wine
• ½ liter meat broth
• salt and pepper
• olive oil
• 1 can of tomatoes

Instructions

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

whole knuckle, a preparation miracle!

First, finely chop the onion, carrot, celery, and leek and fry them in a little oil. Deglaze with a little meat broth, cover, and simmer over very low heat for about 15 minutes. In the meantime, season the veal shank with pepper and salt, dust lightly with flour, and brown it on all sides in a little oil in a cast-iron roasting pan. Briefly remove the shank, add the steamed vegetables to the roasting pan, add the herbs, wine, and meat broth, as well as the tomatoes, the finely chopped garlic, the grated lemon zest, and the lemon juice. Return the shank to the pan. Close the lid and cook in the oven for half an hour at 180°C, then another hour at 160°C, and another half or hour at 120°C. Then turn off the oven. You can use the shank straight away or let it rest in the oven until the next lunchtime. I prepared the knuckle of pork as described late the night before. This morning, I removed it from the roasting pan and deboned it. The individual muscle strands are easy to separate by hand. I removed the herb stems from the vegetables and pureed them with a hand blender, thinning them with a little stock to the desired consistency (but it should still be very thick!). Then I added the meat back in and reheated it very slowly. I served it with parsley and white bread (basmati rice also tastes good with it).