Osso Buco with Carrots and Fennel
- 3 carrots
- 2 small Fennel
- 2 small tomatoes
- 2 onions
- 2 garlic cloves
- 4 slices Veal shank (each about 350 g)
- freshly ground peppers
- Pastry flour (for dusting)
- 3 Tbsps olive oil
- 1 tsp Tomato paste
- 150 milliliters dry white wine
- 200 milliliters Veal stock
- 1 tsp freshly chopped thyme
- 1 tsp freshly chopped rosemary
- 1 bay leaf
Peel and trim the carrots, then finely dice. Rinse, trim, and finely dice the fennel. Blanch the tomatoes in boiling water. Remove the tomatoes from the water and peel. Cut into quarters, remove the core, and finely dice. Peel and finely dice the onions and garlic.
Season the shanks in pepper and coat in the flour. heat 2 tablespoons of oil in a pan, and sear the shank on all sides. Heat the remaining oil in the pan and sauté the vegetables. Mix in the tomato paste, sauté briefly, and deglaze with the wine. Mix in the veal stock, and mix in the thyme, rosemary, and bay leaf. Season to taste with salt and pepper. Place the shank into the vegetable mixture, cover, and simmer gently for 1.5 hours.
Arrange the veal shanks on plates, and season to taste with salt and pepper. Top with the vegetable sauce and serve with fresh, crusty bread.