Finely dice the celery and carrots. Finely chop the onion and garlic.
Dry the veal shanks well and tie with kitchen string. Heat oil in a large roasting pan. Sear meat on both sides for two minutes. Only then season with salt and season with pepper. Remove.
Sauté the prepared vegetables, onions and garlic in the drippings until soft. Fry the tomato puree briefly. Add minced pelati and extinguish with cider and veal stock. Add minced culinary herbs.
Season with salt and pepper. Put the meat in the sauce so that it is well covered. Simmer at low temperature with the lid closed for a good hour.
Cook the sauce, perhaps uncovered, for a little longer. Remove kitchen string before serving.
The gremolata:
Grate the zest from the organic lemons. Chop the flat-leaf parsley. Finely chop the garlic cloves. Mix everything together with a fork and sprinkle over the dressed veal shanks.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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