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🍽️ Tender Braised Veal Shanks with Carrots and Fennel

443 kcal · 30 min · 4 servings

Ingredients

• 3 carrots
• 2 bulbs fennel (small)
• 2 tomatoes (small)
• 2 onions
• 2 garlic cloves
• 4 slices veal shank (each approx. 350 g)
• salt
• pepper (from the mill)
• flour (for dusting)
• 3 tbsp olive oil
• 1 tsp tomato paste
• 150 ml dry white wine
• 200 ml veal stock
• 1 tsp freshly chopped thyme
• 1 tsp freshly chopped rosemary
• 1 bay leaf

Instructions

1. 1. Peel the carrots or clean them thoroughly.
2. 2. Cut the carrots into small cubes.
3. 3. Wash the fennel thoroughly.
4. 4. Remove the tough stems and leaves from the fennel.
5. 5. Cut the fennel into small cubes.
6. 6. Pour hot water over the tomatoes.
7. 7. Remove the tomatoes from the hot water immediately.
8. 8. Place the tomatoes in cold water to cool them down.
9. 9. Peel the skin off the tomatoes.
10. 10. Cut the tomatoes into quarters.
11. 11. Remove the seeds from the tomatoes.
12. 12. Dice the seeded tomatoes.
13. 13. Peel the onions.
14. 14. Peel the garlic cloves.
15. 15. Dice the onions.
16. 16. Dice the garlic.
17. 17. Season the veal shank slices with salt.
18. 18. Season the veal shank slices with pepper.
19. 19. Coat the meat slices in flour.
20. 20. Heat 2 tablespoons of oil in a casserole dish.
21. 21. Sear the meat slices sharply on both sides.
22. 22. Remove the seared meat from the casserole dish.
23. 23. Sauté the prepared vegetables in the remaining oil.
24. 24. Stir the tomato paste into the vegetables.
25. 25. Let the vegetables cook briefly with the tomato paste.
26. 26. Deglaze the pan with wine.
27. 27. Pour in the meat stock.
28. 28. Add thyme to the mixture.
29. 29. Add rosemary to the mixture.
30. 30. Add the bay leaf to the mixture.
31. 31. Season the liquid with salt and pepper.
32. 32. Place the meat slices into the vegetable mixture.
33. 33. Cover the meat with the vegetables.
34. 34. Place the lid on the casserole dish.
35. 35. Let the dish simmer gently for approx. 1.5 hours.
36. 36. Adjust the seasoning of the ossobuco with salt and pepper.
37. 37. Plate the meat with the vegetable sauce.
38. 38. Serve the dish with fresh, crispy white bread.

Nutrition per serving

• kcal: 443
• Protein: 46 g · Fett/Fat: 19 g · Carbs: 15 g