🍽️ Tender Braised Veal Shank with Vegetables and Fresh Herbs

Name: Tender Braised Veal Shank with Vegetables and Fresh Herbs
Total time: 30 min
Yield: 4 servings
Ingredients: 125 g onions (2 onions); 200 g carrots (2 carrots); 125 g celery stalks (2 stalks); 3 tbsp flour; 2 tsp paprika powder (medium hot); 1200 g veal leg steak (approx. 3 cm thick); 2 tbsp olive oil; salt; pepper; 150 ml white wine (or grape juice); 350 ml veal stock; 1 garlic clove; 4 sprigs parsley; 1 organic orange; 200 g peas (frozen)

441 kcal · 30 min · 4 servings

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Ingredients

125 g onions (2 onions)
200 g carrots (2 carrots)
125 g celery stalks (2 stalks)
3 tbsp flour
2 tsp paprika powder (medium hot)
1200 g veal leg steak (approx. 3 cm thick)
2 tbsp olive oil
salt
pepper
150 ml white wine (or grape juice)
350 ml veal stock
1 garlic clove
4 sprigs parsley
1 organic orange
200 g peas (frozen)

Instructions

1. Peel the onions and the carrots.
2. Wash the celery and remove the stringy fibers.
3. Cut all the vegetables into small cubes of about five millimeters.
4. Mix the flour with the paprika powder in a shallow dish.
5. Coat the veal shanks in the seasoned flour mixture.
6. Shake off any excess flour from the meat.
7. Heat the oil in a large casserole dish.
8. Brown the meat in two batches on both sides until golden brown.
9. Season the meat with salt and pepper while browning.
10. Remove the browned meat from the casserole and set it aside.
11. Add the diced onions, carrots, and celery to the casserole.
12. Sauté the vegetables for five to six minutes while stirring until they become translucent.
13. Stir the wine or juice into the vegetables.
14. Pour in the veal stock.
15. Place the meat back into the casserole.
16. Cover the casserole.
17. Braise the meat on low heat for one and a half to two hours.
18. Turn the meat once during the cooking time.
19. Check if the meat is tender; the time depends on the thickness of the shanks.
20. Peel the garlic and chop it finely.
21. Wash the parsley and shake it dry.
22. Pluck the parsley leaves and chop them finely.
23. Rinse the orange with hot water and dry it.
24. Peel the orange zest thinly.
25. Cut the orange zest into fine strips.
26. Mix the orange zest with the garlic and parsley.
27. Add half of the herb mixture (gremolata) along with the peas to the cooked meat.
28. Heat everything for five minutes.
29. Season the dish finally with salt and pepper.
30. Serve the ossobuco sprinkled with the remaining gremolata.

Nutrition per serving

kcal: 441
Protein: 64 g · Fett/Fat: 13 g · Carbs: 13 g