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Betty Bossi Koch-Center
Meat & sauce
How it's done
Meat & sauce
Make shallow incisions in the skin of the veal shanks all over. Heat the oil in a frying pan, fry the shanks in batches for approx. 2 mins. each side, remove, season.
Crush the garlic, halve the onions. Place a little oil in the frying pan, sauté the garlic and onions, pour in the stock, bring to the boil. Return the meat to the pan, cover and braise for approx. 1 3/4 hrs. Turn the shanks occasionally. Remove the shanks and keep warm. Reduce the liquid to approx. half the amount.
Drain the mostarda, roughly chop, finely chop the parsley, grate the lemon zest and mix everything together. Plate up the veal shanks and onions, drizzle with sauce, top with the Gremolata.
|Tip:||Use 75 ml of white wine and 75 ml of stock.|
|Serve with:||Toasted white bread.|
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