Ossobuco in a Greek Clay Mold

Chop celery, celeriac, carrots, 3 onions and 3 cloves of garlic into small cubes. Melt 4 tbsp butter in a frying pan at moderate temperature. Once the fat is clear, sauté the diced vegetables in it, stirring, until lightly browned. Arrange vegetables evenly at the bottom of the clay pan.

Tie half shanks round with spaghetti. Salt and season with pepper, turn in flour to the other side, tapping off excess flour repeatedly. In a frying pan, roast with the veal marrow bones in 3 tbsp olive oil on both sides at moderate temperature until light brown. Remove and place on top of vegetables.

Pour off the oil from the frying pan. Bring the roast stock to the boil with a quarter of a liter of white wine, stirring until the stock is dissolved and the wine has reduced to 4-6 tbsp of liquid. Preheat the oven to 160 °C.

Blanch the tomatoes with boiling water. You can buy the cherry tomatoes in the same way already prepared but still canned. Crush the cherry tomatoes and chop the parsley with the stems.

Pour a quarter of a liter of beef stock into the pan, add the chopped parsley, oregano, thyme, bay leaves and the tomato pieces. Bring to a boil and season with salt and pepper.

Pour the sauce over the pieces of meat. The clear soup now covers all the meat. Put the lid on the pot and put it in the stove (gas: level 2). Steam for 3 hours.

For the gremolata: finely grate zest from 2 lemons. Chop the parsley

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