Ossobuco

Ingredientsfor

Ingredients: 4 slices Veal shank (each about 300 grams); Pastry flour; 4 carrots; ¼ pc Celery root; 3 stalks Celery; 1 sm can peeled Tomatoes; 3 onions; 3 garlic cloves; 3 Tbsps olive oil; 200 milliliters Veal stock (from a jar); 125 milliliters dry Red wine; salt; freshly ground peppers; 1 tsp grated Lemon peel; 1 tsp thyme and rosemary (finely chopped); 1 bay leaf

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Preparation

Rinse and peel carrots and celery and celery root, dice into small cubes. Peel and crush garlic. Peel and slice onions.

Season shanks with salt and pepper, coat with flour. Heat oil in a roasting pan and brown meat on all sides. Remove meat from the pan.

Saute vegetables in the same pan, add tomatoes with their juices, wine, stock, spices and lemon juice, season with salt and pepper.

Return meat to the pan and simmer, covered, for about 1 1/2 hours.

Arrange veal shanks with vegetable sauce on plates and serve.

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