Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Veal shanks
Cooking juices
To braise in the oven
Beetroot puree
To serve
How it's done
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Veal shanks
Make several small incisions in the skin of the shanks. Season the meat and dust with flour. Heat the clarified butter in a frying pan. Brown the meat for approx. 2 mins. on each side. Remove, reduce the heat. Wipe away the cooking fat and add a little more clarified butter.
Cooking juices
Sauté the onion and garlic in the cooking pot. Set aside 3 tbsp of herbs, add the remainder of the herbs, pour in the wine and balsamic, reduce for approx. 5 mins. Add the stock and sugar, bring to the boil. Return the meat to the pot.
To braise in the oven
Cover and braise for approx. 2 hrs. in the lower half of an oven preheated to 170°C. Remove the lid approx. 15 mins. before the cooking time is up. Season the ossobuco.
Beetroot puree
Cook the beetroot and potatoes (uncovered) in boiling salted water for approx. 30 mins. until soft. Drain the vegetables, return to the pan, puree. Stir in the butter, season.
To serve
Toast the nuts in a frying pan without any oil. Add the butter and parsley along with the reserved herbs, fry for approx. 3 mins. Plate up the veal shanks with the sauce and beetroot puree. Sprinkle the mixed nuts on top.
How-tos
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