Ossobuco is a delicious Italian traditional dish with veal shank. It's smart to make a little extra, because it tastes even better heated, the next day. I serve it with mashed potatoes.
2 tablespoons butter
2 tablespoons olive oil
Salt and pepper
2 finely chopped garlic cloves
1 tablespoon grated lemon peel
6 tablespoons olive oil
8 calf shank pieces
A little flour
5 dl dry white wine
2.5 dl calf power (possibly some fund and water)
1 bottle of chopped tomatoes (from Mutti)
3 tassels of thyme
4 bay leaves
4 tablespoons finely chopped parsley
Good with pepper and a little salt
4 teaspoons grated lemon peel
5 cloves finely chopped garlic
2 tablespoons finely chopped parsley
Fry onions and carrots in butter and olive oil in an iron pot over medium heat. Add salt, pepper, garlic and lemon zest and continue to fry for 3 minutes. Remove the pot from the hob.
Pour olive oil into a large frying pan and heat. Tie twine around the veal shanks so that the bones do not fall out during cooking and turn them in flour. Brown them well in the frying pan, a couple at a time, on both sides. Place the shanks in the casserole with the vegetables. When all the shanks are browned, boil the frying pan with white wine. Add veal stock and bring to the boil. Pour the power over the shanks and vegetables. Add chopped tomatoes, thyme, bay leaves, parsley, well with pepper and a little salt. The liquid in the pot should stand almost completely on the shanks. Add a little water if necessary.
Put the pot on the hob and bring to the boil, put the lid on, and put the pot in the oven at 170 C.
Bake for a minimum of 2 hours (until the meat is completely tender) and the sauce has a creamy consistency. You have to turn the shanks every half hour and push them a little into the sauce. If there is too little liquid in the pot, you can add a little water.
A few minutes before serving, add gremolata, which is made from lemon peel, garlic and finely chopped parsley.
The potatoes are boiled and mashed with butter and cream, added a little finely chopped chives and seasoned with salt and pepper.