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🍽️ Tender Veal Shanks with Beans

725 kcal · 30 min · 4 servings

Ingredients

• 4 slices Veal shank (approx. 4 cm thick)
• 3 Carrots
• 3 Celery stalks
• 400 g Tomatoes
• 2 Onions
• 2 Garlic cloves
• 1 bunch Parsley
• 4 tbsp Olive oil
• 2 tbsp Butter
• 0.5 tsp Thyme
• 1 Bay leaf
• 250 ml Meat broth
• Salt
• Pepper (from the mill)
• 0.5 bunch Parsley
• 1 unpeeled Lemon (use the grated zest)
• 1 Garlic clove
• 500 g Beans
• 1 Onion
• 1 Garlic clove
• 50 g Butter
• 0.5 bunch Parsley (finely chopped)
• 30 g Parmesan
• Salt
• Pepper (from the mill)

Instructions

1. 1. Rinse the veal shanks under cold water and pat them dry with a kitchen towel.
2. 2. Peel the carrots and clean the celery. Wash the vegetables and cut them into small cubes.
3. 3. Peel the tomatoes and cut them into cubes as well.
4. 4. Peel the onions and the garlic cloves. Finely chop both.
5. 5. Wash the parsley, shake it dry, and finely chop the leaves.
6. 6. Heat olive oil and butter in a casserole dish over high heat.
7. 7. Sear the meat slices firmly on both sides.
8. 8. Add half of the carrots, celery, and onions to the meat.
9. 9. Add two garlic cloves, thyme, bay leaves, and half of the chopped parsley.
10. 10. Mix the remaining tomato cubes with 125 milliliters of meat broth.
11. 11. Season the tomato-broth mixture with salt and pepper.
12. 12. Pour the seasoning over the meat in the pot.
13. 13. Cover the pot and braise the meat over low heat for about one hour.
14. 14. Add the remaining vegetables and broth to the pot.
15. 15. Braise the dish for another 45 minutes covered.
16. 16. Check if the meat is done by seeing if it easily separates from the bone.
17. 17. Finely chop the remaining parsley for the gremolata.
18. 18. Mix the chopped parsley with the lemon zest.
19. 19. Finely chop the last garlic clove and stir it into the parsley mixture.
20. 20. Clean the beans.
21. 21. Cook the beans in boiling salted water for about 12 minutes.
22. 22. Rinse the cooked beans with cold water and let them drain.
23. 23. Peel the onion and garlic for the beans and chop them finely.
24. 24. Finely grate the Parmesan.
25. 25. Melt butter in a frying pan over medium heat.
26. 26. Sauté the chopped onion and garlic briefly in the butter.
27. 27. Add the beans to the pan.
28. 28. Season the beans with salt and pepper.
29. 29. Warm the beans for about 5 minutes.
30. 30. Stir the parsley into the beans.
31. 31. Plate the beans and sprinkle them with Parmesan shavings.
32. 32. Plate the ossobuco.
33. 33. Place the beans next to the meat.
34. 34. Sprinkle the dish with the gremolata and serve.

Nutrition per serving

• kcal: 725
• Protein: 54 g · Fett/Fat: 42 g · Carbs: 31 g