White osso buco

Ingredients for 4 servings:

• 4 veal shank(s)
• 3 tbsp wheat flour
• 5 tbsp olive oil
• 2 onions, diced
• 2 garlic cloves
• 300 g peas, young, frozen
• ½ bottle of dry Italian white wine (Frascati, Orvieto, etc.)
• 150 ml water, possibly more
• Salt
• pepper, black

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Wash the leg pieces, pat dry with a kitchen towel, season with salt and pepper, and coat in flour. Heat olive oil in a wide (preferably non-stick) pot or casserole dish. The leg pieces should be able to lie next to each other. If not, fry one at a time. Remove from the pot and sauté the diced onions and season with salt. Add the peas and place the meat on top. Now add the white wine and water (if you want more sauce, add more water accordingly) and simmer (do not boil) with the lid closed for about 1 to 1 1/2 hours. The dish is ready when the meat falls away from the bone. I personally remove the bone marrow from the leg bones and stir it into the sauce for a creamier consistency and the right flavor. For me, this must include orecchiette pasta, a green salad, and ciabatta.