Summary

Ingredients

• 150 g onion (s)
• 2 garlic
• 200 g carrot (s)
• 200 g celery
• 30 g raisins
• 3 tablespoon balsamic vinegar
• 4 knuckle (s) (slices veal, 00g each)
• salt and pepper
• 4 tablespoon oil (olive oil)
• 200 ml red wine
• 550 ml veal stock (finished product)
• 1 sprig thyme
• 1 sprig rosemary
• 1 bunch parsley, smooth

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Instructions

1. Peel and finely dice onions and garlic. Peel the carrots, clean the celery and cut both into ½ cm cubes. Soak the raisins in balsamic vinegar.
2. Salt and pepper the veal shank slices and fry on both sides in a roasting pan in olive oil. Take out of the roaster and set aside. Fry the vegetables (without the raisins), deglaze with the red wine and reduce a little. Add the veal stock, thyme and rosemary and bring to the boil. Add the veal shank slices again and let simmer in a preheated oven at 180 ° C for 2 ½ hours. Turn the meat halfway through the cooking time, add the raisins with the balsamic vinegar and baste the roasting liquid several times while the meat is braising. Pluck the parsley from the stalks, chop finely and sprinkle over the ossobucci just before serving.
3. This goes well with a mixed leaf salad and white bread, or, if no starter is served, pasta tossed in butter.