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🍽️ Italian-style Veal Shank in Clay Pot

850 kcal · 30 min · 4 servings

Ingredients

• 4 veal shank slices (approx. 350 g each)
• sea salt
• pepper (from a grinder)
• 5 tomatoes
• olive oil
• 2 red, chopped onions
• 6 peeled, halved garlic cloves
• 4 rosemary sprigs
• 125 ml dry red wine
• 3 rosemary sprigs
• 125 ml meat stock
• 4 sprigs parsley
• 1 garlic clove
• 1 tsp lemon zest
• 60 g melted butter

Instructions

1. 1. Rinse the veal shank slices under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Season the slices generously with salt and black pepper.
4. 4. Wash the tomatoes under cold water.
5. 5. Cut the tomatoes in half.
6. 6. Remove the seeds and the white pith.
7. 7. Dice the remaining tomato flesh into small pieces.
8. 8. Heat two tablespoons of oil in a large frying pan.
9. 9. Sear the meat on each side until it is brown.
10. 10. Remove the seared meat from the pan and set it aside.
11. 11. Add the chopped onions to the hot fat in the pan.
12. 12. Sauté the onions briefly until they are translucent.
13. 13. Add the diced tomatoes to the onions.
14. 14. Deglaze the pan with red wine.
15. 15. Take a soaked clay pot (Römertopf).
16. 16. Place the veal shank slices into the pot.
17. 17. Pour the red wine mixture from the pan over the meat.
18. 18. Add the garlic cloves to the pot.
19. 19. Place the rosemary sprigs into the pot.
20. 20. Pour some meat stock into the pot.
21. 21. Place the lid on the pot.
22. 22. Place the pot into a cold oven.
23. 23. Set the oven to 220 degrees Celsius with top and bottom heat.
24. 24. Let the shank cook for about two hours.
25. 25. Carefully remove the cooked veal slices from the sauce.
26. 26. Pour the sauce along with the vegetables through a fine sieve.
27. 27. Bring the strained sauce to a boil in a saucepan.
28. 28. Let the sauce reduce briefly if it is too thin.
29. 29. Add a little more meat stock if necessary.
30. 30. Season the sauce with salt and pepper to taste.
31. 31. Pluck the fresh parsley leaves from the stems.
32. 32. Chop the parsley leaves very finely.
33. 33. Peel the garlic clove.
34. 34. Chop the garlic very finely as well.
35. 35. Grate the zest of the lemon.
36. 36. Mix the parsley, garlic, and lemon zest together.
37. 37. Stir the mixture into the softened butter.
38. 38. Place the veal shank on the plate.
39. 39. Place the herb butter (gremolata) on top of the meat.

Nutrition per serving

• kcal: 850
• Protein: 65 g · Fett/Fat: 45 g · Carbs: 12 g