Osso Buco
Ingredients
- Ingredients
- 4 Veal shank (á 350 grams)
- Sea salt
- freshly ground peppers
- 5 Tomatoes
- olive oil
- 2 red, chopped onions
- 6 peeled, halved garlic cloves
- 4 rosemary
- 125 milliliters dry Red wine
- 3 rosemary
- 125 milliliters Beef stock
- For gremolata
- 4 sprigs parsley
- 1 garlic clove
- 1 tsp Lemon peel
- 60 grams melted butter
Preparation steps
Rinse the veal shank, pat dry and season with salt and pepper.
Rinse the tomatoes, cut in half, remove the seeds and cut the pulp into cubes.
Heat 2 tablespoons of oil in a large skillet and sear the meat on both sides. Remove. Add the onions to the pan drippings along with the diced tomatoes and deglaze with red wine. Place the veal in a dampened Römertopf along with the onion mixture, the garlic, rosemary twigs and the beef stock. Cover and place in a cold oven. Heat the oven to 220°C (approximately 425°F) and cook until the meat is tender, about 2 hours
Lift the finished veal from the sauce and pass the sauce together with vegetables through a sieve. If necessary, boil the sauce down a little or add a little more broth. Season with salt and pepper.
For the gremolata: Pluck the parsley leaves and chop finely. Peel and finely chop the garlic. Combine the parsley, garlic and lemon zest and mix with the melted butter. Serve the veal with the sauce and vegetables and garnish with the gremolata.
