Veal Shank Stew

Name: Veal Shank Stew
Total time: 2 h 35 min
Yield: 4
Cuisine: European, Italian
Ingredients: 4 slices Veal shank (approx. 300 g each); 2 tablespoons All purpose flour; 3 tablespoons olive oil; 2 carrots (finely diced); 1 cup Celeriac (peeled and finely diced); 4 tomatoes (diced); 2 onions (finely diced); 2 cloves garlic (finely diced); 1 tablespoon tomato puree; 0.667 cup dry white wine; 1 cup Veal stock; 1 teaspoon freshly chopped thyme; 1 teaspoon freshly chopped rosemary; 1 bay leaf; 1 shallot (finely chopped); 2 tablespoons olive oil; 1.5 cups risotto rice; 0.875 cup dry white wine; saffron threads; 3 cups Meat stock (or vegetable stock); 0.5 cup coarsely grated Parmesan cheese; 2 tablespoons butter; 2 cloves garlic (finely chopped); 2 tablespoons freshly chopped parsley; 1 tablespoon grated Lemon peel (unwaxed)

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Difficulty:

moderate

Difficulty

Preparation:

45 min.

Preparation

ready in 2 h. 35 min.

Ready in

Ingredients

for

servings

Ingredients: 4 slices
Veal shank (approx. 300 g each); 2 tablespoons
All purpose flour; 3 tablespoons
olive oil; 2
carrots (finely diced); 1 cup
Celeriac (peeled and finely diced); 4
tomatoes (diced); 2
onions (finely diced); 2 cloves
garlic (finely diced); 1 tablespoon
tomato puree; ⅔ cup
dry white wine; 1 cup
Veal stock; 1 teaspoon
freshly chopped thyme; 1 teaspoon
freshly chopped rosemary; 1
bay leaf

For the risotto: 1
shallot (finely chopped); 2 tablespoons
olive oil; 1 ½ cups
risotto rice; ⅞ cup
dry white wine; saffron threads; 3 cups
Meat stock (or vegetable stock); ½ cup
coarsely grated Parmesan cheese; 2 tablespoons
butter

For the gremolata: 2 cloves
garlic (finely chopped); 2 tablespoons
freshly chopped parsley; 1 tablespoon
grated Lemon peel (unwaxed)

How healthy are the main ingredients?

olive oil carrot Celeriac tomato onion garlic

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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.