Veal Shank Stew

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Veal Shank Stew
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45 min.
ready in 2 h. 35 min.
Ready in


4 slices Veal shank (approx. 300 g each)
2 Tbsps all-purpose flour
3 Tbsps olive oil
2 carrots (finely diced)
1 cup Celeriac (peeled and finely diced)
4 tomatoes (diced)
2 onions (finely diced)
2 cloves garlic cloves (finely diced)
1 Tbsp tomato puree
cup dry white wine
1 cup Veal stock
1 tsp freshly chopped thyme
1 tsp freshly chopped rosemary
1 bay leaf
For the risotto
1 shallot (finely chopped)
2 Tbsps olive oil
1 ½ cups Risotto
cup dry white wine
3 cups Meat stock (or vegetable stock)
½ cup coarsely grated Parmesan
2 Tbsps butter
For the gremolata
2 cloves garlic cloves (finely chopped)
2 Tbsps freshly chopped parsley
1 Tbsp grated Lemon peel (unwaxed)
How healthy are the main ingredients?
Celeriacolive oilParmesanolive oilgarlic cloveparsley

Preparation steps

Season the shanks with salt and ground black pepper, coat in flour and sear on both sides in 2 tbsp hot oil in a roasting tin or pot. Remove from the pot.
Fry the vegetables in the pot in the remaining oil, stir in the tomato purée, fry briefly and deglaze with the wine. Add the stock, thyme, rosemary and bay leaf and season with salt and ground black pepper. Return the meat to the pot, cover and simmer gently for 1.5 hours, turning the meat from time to time.
For the risotto, fry the shallot in hot oil for 1-2 minutes. Add the rice, fry until translucent and deglaze with the wine. Stir in the saffron. Add the stock, a little at a time, stirring continually, for about 20 minutes until the risotto is creamy and the rice still has a slight bite to it.
For the gremolata, mix the garlic, parsley and lemon peel together.
Finally, stir approx. 30 g parmesan and the butter into the risotto and season to taste with salt and ground black pepper. Arrange the risotto on plates and sprinkle with the remaining parmesan.
Season the osso buco to taste with salt and ground black pepper, spoon on top of the risotto and serve garnished with the gremolata.