for 4 person

4	veal shanks (each approx. 250 g)
1 tsp	salt
a little	pepper
2 tbsp	white flour
	oil, for frying
1	onion, finely chopped
1	garlic clove, finely chopped
300 g	celeriac, cut into small pieces
200 g	carrots, cut into small pieces
200 g	leek, cut into small pieces
½ tsp	aniseed
½ tsp	caraway seeds
2 tbsp	tomato puree
2 dl	white wine
2 dl	meat bouillon
	salt and pepper to taste

Gremolata

1 bunch	flat-leaf parsley, finely chopped
½	organic lemon, use grated zest only
¼ tsp	salt

How it's done

Make incisions all over the skin of the shanks. Season the shanks on both sides, turn in the flour and shake off the excess. Heat the oil in a cooking pot. Brown the shanks in batches for approx. 2 mins. on each side, remove from the pan. In the same pan, sauté the onion and all the other ingredients up to and including the caraway seeds. Add the tomato puree and cook briefly. Pour in the wine and stock, bring to the boil. Return the shanks to the pan, cover and cook over a low heat for approx. 1 1/4 hrs., season.

Gremolata

Mix the parsley with the lemon zest, season with salt. Sprinkle the Gremolata over the Ossobuco.

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