for 4 person

Veal shanks

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

Cooking juices

3	red onions, cut into thin slices
1	garlic clove, sliced
1 ½ bunch	mixed herbs (e.g. marjoram, rosemary, thyme), finely chopped
3 ½ dl	port
1 ½ dl	balsamic vinegar
2 dl	meat bouillon
1 tsp	sugar

To braise in the oven

salt and pepper to taste

Beetroot puree

600 g	raw beetroots, peeled, chopped
250 g	mealy potatoes, peeled, chopped
	salted water, boiling
40 g	butter
	salt and pepper to taste

To serve

40 g	hazelnuts, coarsely chopped
20 g	butter
½ bunch	flat-leaf parsley, finely chopped

How it's done

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.

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