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 cook in the oven

2	onions, thinly sliced
1	garlic clove, finely chopped
200 g	celeriac, cut into cubes
2 tbsp	tomato puree
3 dl	port
4 dl	veal stock
1	bay leaf
2 sprig	sage

Gremolata

2	blood oranges, rinsed with hot water, dabbed dry, grated zest
1 bunch	flat-leaf parsley, finely chopped
1	garlic clove, finely chopped

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 and wipe the cooking fat from the pot. Add a little clarified butter to the same pot.

To cook in the oven

Add the onion, garlic, celeriac and tomato puree to the pot, sauté for approx. 5 mins. Pour in the port, reduce by half. Pour in the stock, add the bay leaf and sage, bring to the boil. Reduce the heat, return the meat to the pot, cover and cook for approx. 2 hrs. in the lower half of an oven preheated to 170 °C.

Gremolata

Segment the orange. Mix together the parsley, orange zest and garlic, spread over the veal shank and top with the orange pieces.

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