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30 m active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 311
  • Fat about 12g
  • Carbohydrates about 10g
  • Protein about 39g
This is needed
This is needed for 4 people
Veal shanks
  • 4 veal shanks (approx. 250 g each)
  • 1 tsp salt
  • a little pepper
  • 1 tbsp white flour
  • clarified butter for frying
To braise in the oven
  • 1 onions, finely chopped
  • 1 garlic clove, finely chopped
  • 1 carrots, finely chopped
  • 1 stick celery (approx. 60 g), finely chopped
  • 1 bay leaf
  • 4 dl red wine
  • 1 sprig rosemary
  • 2 dl meat bouillon
  • salt and pepper to taste
  • 1 tsp sugar
  • 400 g cherry tomatoes, halved
  • 1 organic lemon, use grated zest only
  • 1 garlic clove, pressed
  • 1 bunch flat-leaf parsley, finely chopped
  • 0.25 tsp sea salt
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And that's how it's done
And that's how it's done
Veal shanks
Make several small incisions in the skin of the veal shanks, tie loosely with kitchen twine if necessary. Season the meat and dust with flour. Heat the clarified butter in a cooking pot, brown the meat for approx. 2 mins. on each side. Remove, reduce the heat. Wipe the cooking fat from the pot, add a little clarified butter.
To braise in the oven
Sauté the onion and garlic, add the carrots and celery, cook briefly. Add the wine, bay leaf and rosemary, reduce the wine almost completely. Add the cherry tomatoes, stock, sugar and salt, mix. Add the veal shanks, bring to the boil. Cover and braise for approx. 2 hrs. in the lower half of an oven preheated to 170°C. Remove the lid 15 mins. before the cooking time is up. Remove the rosemary and bay leaf before serving, season.
Mix the parsley, lemon zest, garlic and salt, spread over the veal shanks.