for 4 person

Meat & sauce

4	veal shanks (approx. 200 g each)
	olive oil, for frying
¾ tsp	salt
a little	pepper
1	garlic clove
150 g	small onions
1 ½ dl	meat bouillon
100 g	mostarda (candied fruit with mustard)
½ bunch	flat-leaf parsley
½	organic lemon

Gremolata

100 g	mostarda (candied fruit with mustard)
½ bunch	flat-leaf parsley
½	organic lemon

How it's done

Meat & sauce

Make shallow incisions in the skin of the veal shanks all over. Heat the oil in a frying pan, fry the shanks in batches for approx. 2 mins. each side, remove, season.

Crush the garlic, halve the onions. Place a little oil in the frying pan, sauté the garlic and onions, pour in the stock, bring to the boil. Return the meat to the pan, cover and braise for approx. 1 3/4 hrs. Turn the shanks occasionally. Remove the shanks and keep warm. Reduce the liquid to approx. half the amount.

Gremolata

Drain the mostarda, roughly chop, finely chop the parsley, grate the lemon zest and mix everything together. Plate up the veal shanks and onions, drizzle with sauce, top with the Gremolata.

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