Ossubuco Alla Milanese

Rinse veal shank, pat dry and season with salt and pepper.

Rinse the tomatoes, halve, remove the seeds and dice.

Sear meat on both sides in 2 tablespoons oil until brown. Remove from the pan. Saute half of the onions in the oil from browning the meat. Add diced tomatoes and deglaze with red wine. Transfer the meat, onion mixture, garlic, 3 rosemary sprigs and broth. Cover and place in a cold oven. Turn the oven to 220°C (approximately 425°F) for 1 1/2 to 2 hours.  

Peel potatoes and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and rinse in cold water, then drain again. Mash the potatoes and keep warm. 

Peel and slice the carrots. Rinse and slice the scallions into 4 cm (approximately 1 1/2 inch) pieces. Saute the remaining onion in 1 tablespoon oil until translucent. Add the carrots and scallions. Deglaze with a little water, cover, and simmer for 10 minutes. 

Halve the cherry tomatoes, mix with the remaining rosemary and 2 tablespoons of oil. Season with salt. Simmer for about 10 minutes in an ovenproof dish in the oven.

Take the veal pot from the oven. Transfer the meat to a plate and keep warm. Pass the sauce through a sieve. Bring the sauce to a boil and cook until slightly thickened. Season with salt and pepper.

Spoon the mash potatoes onto serving plates. Sprinkle with dried tomatoes and season with salt.