🥘 Ingredients
- veal shank 3
- salt
- flour
- oil 2 tbsp
- sweet onions 2
- carrots 3
- celery 2 stalks
- garlic cloves 4
- rosemary 1 branch
- thyme 1 branch
- white wine 0.33 cup
- passatta 1 cup
- veal stock 3 tbsp
- chicken stock 2 cups
- flat leaf parsely ½ cup
- garlic cloves 1
- lemon 1
- olive oil 2 tbsp
- charlotte potatoes 4
- mushrooms 100 g
- cherry tomatoes 10
- butter 2 tbsp
- parmesean
🍳 Cookware
- baking paper
-
1score the front and back of the sliced veal shank and season genrously with salt cover veal in some flour heat oil in pan, and place veal in the pan brown well a about 3 minutes on each side add sliced sweet onions add sliced carrots add sliced celery add sliced garlic cloves add rosemary add thyme season well with salt cook about 4 minutes deglaze with white wine add passatta on top veggies add veal stock on top veggies add chicken stock mix everything well cover with baking paper cover with lid and bake at 140°C for 3 hours make gremalta, chop flat leaf parsely really fine finely chop garlic cloves zest lemon and add salt mix all in bowl with olive oil cut charlotte potatoes in discs (use a circular form to punch out 2-3cm piecess) boil potatoes in salted water for 5 minutes cut ends off of mushrooms drain and fry in some olive oil until brown, season add cherry tomatoes and mushrooms add more olive oil and cook 4 minutes remove osso buco from oven and gently remove meat strain sauce and return to pan with butter reduce a bit if necessary plate, place meat in middle plate, pour some sauce on top add tomates on the side and top place potated and mushrooms on top and spoonful of gremolata on top in 3 places top fresh grated parmesean