Braised Veal Shank – Ossobuco

Chop the onions, carrots, celery and 3 cloves of garlic. In a large casserole, heat the butter and sauté the vegetables. Remove from the heat.

In the meantime, tie the stilton nice and round with a little bit of spaghetti and season with salt and pepper. Turn in flour to the other side and brown in olive oil in a frying pan on all sides over medium heat. Remove meat, place in casserole dish and deglaze the roast stock in the roasting pan with wine. Boil to half.

Heat the oven to 180 degrees. Peel the tomatoes, remove the seeds and chop them coarsely. Now add the hot clear soup to the pan stock. Add tomato meat, 1 bunch of chopped parsley, kitchen herbs and season with salt and pepper. Pour everything over the meat in the casserole and put it in the stove, covered with a lid, for 2.5 hours.

Chop the remaining garlic cloves and mix them with the chopped parsley and lemon zest. This spice mixture over the finished roast form.

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Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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