for 4 person

Veal shanks

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

Summer sugo

2	red onions, cut into strips
2	garlic cloves, sliced
2	yellow peppers, cut into strips
4 sprig	thyme
2	bay leaves
2 dl	white wine
500 g	cherry tomatoes, cut in half
1 dl	meat bouillon
1 tsp	sugar
1 tsp	salt

Gremolata

1 bunch	basil, finely chopped
1	organic lemon, use grated zest
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 with kitchen twine if necessary. 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 the cooking fat from the pan, add a little clarified butter.

Summer sugo

Sauté the onions, garlic, peppers, thyme and bay leaf in the pan for approx. 10 mins. Pour in the wine and reduce almost completely. Add the tomatoes, stock, sugar and salt, mix, bring to the boil. Reduce the heat, return the shanks to the pan, cover.

To braise in the oven

Cover and cook for approx. 1 1/2 hrs. in the lower half of an oven preheated to 170°C. Remove the lid, finish cooking for approx. 30 mins. Remove the thyme and bay leaves.

Gremolata

Mix the basil, lemon zest, garlic and fleur de sel. Serve the ossobuco with the sugo, top with the gremolata.

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