Recipes

Ingredients

• 1-2 pieces of bone-in veal/beef shank (osso bucco)
• Olive oil
• Salt and black pepper to taste
• Flour for dredging
• 1 large carrot
• 1 leek (white part only)
• 1 onion
• 1 celeriac root
• 2 cloves garlic
• Pancetta (optional, a few pieces)
• 0.8 cups (200 ml) white wine
• 2 cans peeled tomatoes (tomato puree/chopped tomatoes)
• Beef bouillon or broth
• Spices: rosemary, basil, chives, oregano, parsley

Steps

1. Prepare your workspace, wash and clean all the vegetables.
2. Cut the carrot, onion, leek, celeriac, and garlic into smaller pieces.
3. Take the pieces of veal shank (osso bucco), salt and pepper them on all sides.
4. Rub the spices well into the meat ("massage" it).
5. Dredge each piece of seasoned meat in flour on all sides and shake off the excess.
6. Heat olive oil in a deep skillet or pot over high heat.
7. Fry the meat for 2-3 minutes on each side until nicely browned and seared, then remove the meat to a plate.
8. In the same fat in the pot, add the chopped onion, leek, and carrot, and sauté.
9. Add the finely chopped garlic and celeriac, and briefly fry everything together.
10. Add the spices (rosemary, basil, chives, oregano, parsley, salt, and pepper).
11. Stir in the canned tomatoes and pour in 0.8 cups (200 ml) of white wine, then let the vegetables simmer a bit.
12. Add the prepared beef bouillon (broth) so the liquid blends into a sauce.
13. Return the seared pieces of osso bucco to the pot over the vegetables and sauce.
14. Reduce the heat (to low, around medium-low) and let it simmer covered for the next hour and a half to two hours until the meat is tender and starts to melt.
15. Check occasionally and add more liquid if necessary.
16. Serve warm with the vegetable sauce and bone marrow.