Name: Ossobuco
Prep time: 240
Cook time: 240
Total time: 240
Yield: 4
Ingredients: 400 g JOYN tomaten; 2 Veal shanks; 25 g Flower; 70 ml Extra virgin olive oil; 1 yellow onion; 2 Carrots; 1 stalk Celery; 2 cloves Garlic; 475 ml Dry white wine; 1 l Veal stock; 1 Cinnamon stick; 1 leaf Bay leaf; 4 sprigs Rosemary; 2 sprigs Flat-leaf parsley; 1 Lemon; 1 pinch Salt and pepper

PREPARATION
1. Rinse the vegetables and cut the onion, carrot, celery and Looye JOYN tomatoes into cubes.
2. Peel and thinly slice the garlic. Wash the lemon and zest the peel.
METHOD
1. Season the veal shanks with salt and pepper, roll them in the flour and shake off any excess.
2. Heat 60 ml of oil in a thick-bottomed sauté pan over medium heat, add the veal shanks and fry until golden brown on both sides. Place the seared shanks on a large plate.
3. Heat the remaining oil in a heavy casserole pan over medium heat and add the onion, carrot, celery and garlic. Add a pinch of salt and pepper and cook whilst stirring for 8 to 10 minutes or until the vegetables are soft and start to brown.
4. Pour in the wine, bring to the boil and heat for 15 to 20 minutes or until the sauce has reduced by half.
5. Add the Looye JOYN tomatoes and stock and bring to the boil. Add the bay leaf, rosemary, cinnamon stick and veal shanks, bring back to the boil and then lower the heat.
6. Leave to simmer, stirring every now and then, for approx. 3 hours on low heat, until the meat is extremely tender and almost falls of the bone. Carefully remove the veal shanks from the sauce, and place on preheated plates.
7. Remove the herbs from the pan.
8. Taste the sauce and season with salt and pepper if necessary. Spoon some of the warm sauce over the shanks and garnish with the lemon zest and, if desired, some parsley.

I want to make

PREPARATION

METHOD