Veal Osso Buco with Pumpkin Piccata

For the osso buco, season the slices of veal shank with salt, pepper and garlic and sauté in oil. Remove from the roaster and sauté the vegetables cut into the size of a nut, tomatoize with tomato paste and deglaze with white wine.

Pour in water or veal stock and add rosemary and thyme sprigs. Add the osso bucco and braise slowly in the oven at 160 °C.

When the meat is tender, remove from the roaster and strain the sauce. Thicken with cornflour if necessary.

Slowly sauté the diced vegetables, mushrooms and diced tomatoes in butter.

For the pumpkin piccata, cut the pumpkin into 1 cm x 2 cm x 4 cm pieces and brush with mustard. Season with salt, pepper and garlic.

Meanwhile, crack the egg and add the parmesan and mix. Pull squash through flour and into egg-parmesan mixture. In a non-stick pan, heat oil and add breaded squash and fry slowly.

After about 2 – 3 minutes, turn the pumpkin and finish cooking in the oven at 150 ° C.

Arrange the pumpkin piccata on a plate and place the osso bucco on top, half offset. Place the braised vegetable cubes on top of the meat and cover with a little gravy. Garnish with fresh herbs.

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