Ossobucco with Farfalle and Gremolata herbsmix
- 2 veal shanks (280grams/piece)
- 75 grams of flour
- 2 tablespoons olive oil
- Bouqet Garni
- 1 onion
- 1 carrot, chopped
- 1 leek white, chopped
- 1 celery stem, chopped
- 1 dl white wine
- 400 grams of tomato passata
- 15 cherry tomatoes or 3 regular tomaten, without skin
- 1 branch of rosemary
- 1 tablespoon of chopped sage
- 1 clove of garlic
- 200 ml meat stock
- 1 bunch of flat parsley
- ½ clove of garlic
- ½ lemon, juice and grinds
- 2 tablespoons of chardonnay-vinegar
- Salt and pepper
Preheat the oven to 160 degrees Celsius.
Cut the side of the shanks to prevent them from curling while baking. Season the shanks with salt and pepper and turn them around in the flour shortly. Tap the excess flour off of the meat. Bring olive oil to a heat in a pan and bake the meat until it is colored nicely. Remove the meat from the pan.
Bring the pot you used for the meat (with the drippings) to a low heat and roast the vegetables in it. Stir regularly. Put the meat on the vegetables after a few minutes. Add the drippings of the meat into the pot as well. Next, add the white wine.
Make a herb bouquet of the laurel, parsley and thyme. Add to the pot.
Now add the passata and let the dish bake in the preheated oven for about 2 to 3 hours until the ossobuco is soft.
Mix all ingredients together (about 10 minutes before the meat is ready).
Arrange the shanks on a dish, pour the sauce over and finish with farfalle.