Veal Shank

Preparation time: 25 minutes + approx. 2 hours braising
Difficulty: easy

Ingredients
1 large veal shank
1 large onion
1 carrot
1 piece celeriac
1 leek
1 lemon
4 garlic cloves
4 bay leaves
2 sprigs rosemary
2 sprigs thyme
3 tbsp flour
1 glass white wine
½ litre meat stock
Salt and pepper
Olive oil
1 tin tomatoes

Preparation
Finely chop the onion, carrot, celeriac and leek and sauté in oil. Deglaze with a little meat stock, cover and simmer over very low heat for 15 minutes.
Season the veal shank with salt and pepper, dust with flour and brown on all sides in a roasting pan with a little oil. Remove the shank briefly. Add the braised vegetables, herbs, wine, remaining stock and tomatoes to the roasting pan. Add the thinly sliced garlic, grated lemon zest and lemon juice.
Return the shank to the pan, cover and cook in the oven for 30 minutes at 180°C, then for 1 hour at 160°C, followed by another 30–60 minutes at 120°C.