Osso-Bucco of Veal Shank

A great pasta dish for any occasion:

Clean the vegetables and cut them into cubes. Season the knuckle slices with pepper, iodized salt, thyme and flour them. Grate mushrooms and cherry tomatoes with kitchen paper and cut into quarters. Peel garlic, onion and cut into slices.

Chop kitchen herbs and mix with lemon zest, a little garlic and Parmesan. Make spinach noodles al dente and drain in cold water

Heat canola oil in a roasting pan. Sear the knuckle slices well on both sides. Add the vegetables, a little bit of garlic and onion and sauté. Add the paradeis pulp and brown.

Extinguish with red wine and fill up with brown stock.

Close the roaster with the lid and steam at 180 °C for about 50 minutes. Remove the knuckle slices from the roaster and strain the sauce through a sieve.

Keep the meat warm in the sauce. Heat rapeseed oil and a little butter in a frying pan, sauté mushrooms and add tomato wedges at the last moment.

Fill up with the finished knuckle sauce and add it to the pan. Sauté spinach noodles in a pan of butter and season with iodized salt and a pinch of nutmeg.

Arrange noodles in the middle of the plate, place veal shank slices on top, sauce with boletus and cherry tomatoes. Sprinkle the herb and lemon parmesan mixture over the osso bucco. Garnish with basil and rosemary.

440 g veal shank slices (2 pcs.)

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