Ossobuco
Ingredients
for 4 person
4 | veal shanks, approx. 250g each |
1 tsp | salt |
a little | pepper |
1 tbsp | white flour |
clarified butter, for frying |
1 | onion, finely chopped |
1 | garlic clove, finely chopped |
1 | carrot, finely chopped |
1 stick | celery (approx. 60 g, finely chopped |
4 dl | red wine |
1 | bay leaf |
1 sprig | rosemary |
400 g | cherry tomatoes, cut in half |
2 dl | meat bouillon |
1 tsp | sugar |
salt and pepper to taste |
1 bunch | flat-leaf parsley, finely chopped |
1 | organic lemon, use grated zest only |
1 | garlic clove, squeezed |
¼ tsp | sea salt |
How it's done
Veal shanks
Make several small incisions in the skin of the veal shanks, tie loosely with kitchen twine if necessary. Season the meat and dust with flour. Heat the clarified butter in a cooking pot, brown the meat for approx. 2 mins. on each side. Remove, reduce the heat. Wipe the cooking fat from the pot, add a little clarified butter.
To braise in the oven
Sauté the onion and garlic, add the carrots and celery, cook briefly. Add the wine, bay leaf and rosemary, reduce the wine almost completely. Add the cherry tomatoes, stock, sugar and salt, mix. Add the veal shanks, bring to the boil. Cover and braise for approx. 2 hrs. in the lower half of an oven preheated to 170°C. Remove the lid 15 mins. before the cooking time is up. Remove the rosemary and bay leaf before serving, season.
Gremolata
Mix the parsley, lemon zest, garlic and salt, spread over the veal shanks.
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