Summary

Ingredients

• 350 g carrot (s), diced
• 350 g celery, diced
• 350 g onion (s), diced
• 4 calf or beef leg slices, approx. 220 g each)
• 100 grams flour
• 3 tablespoon olive oil
• 3 bay leaves
• 100 g butter
• 250 ml white wine
• 500 g tomatoes, peeled, canned
• 1 liter meat broth
• 300 g mushrooms, fresh
• 1 lemon (s), untreated
• 3 cloves garlic
• 1 bunch parsley
• salt and pepper

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Instructions

1. Peel the vegetables and cut into small, even cubes. Rinse the leg slices with cold water, pat dry, season with salt and turn in flour.
2. Heat the oil in a large saucepan, fry the vegetables and bay leaves over low heat. Heat the butter in a pan and fry the leg slices over medium heat. Add the meat to the vegetables and deglaze with white wine.
3. Puree the peeled tomatoes and add about 1 liter of meat stock. Cover everything and cook over low heat. The meat is done when it can be easily removed from the bone.
4. (a beef leg slice takes about 2 hours to soften).
5. Just before the end of the cooking time, clean, chop and add the mushrooms.
6. Wash the untreated lemon with hot water and cut into slices. Peel the garlic and wash the parsley. Finely chop the lemon, garlic and parsley, sprinkle over the meat and let everything simmer for another 10 minutes. Season with salt and pepper again.
7. Tastes good with ribbon noodles or boiled potatoes.
8. Note: Usually, for the gremolata, only the zest of the lemon is rubbed and mixed with garlic and parsley. This is recommended if you don`t like it sour.