for 4 person

Veal shanks

4	veal shanks, approx. 250g each
1 tsp	salt
a little	pepper
1 tbsp	white flour
	clarified butter, for frying

To braise in the oven

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

Gremolata

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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