Ossobucco with Tomatoes, Olives and Rosemary Simmered in garlic, red wine and the holy trinity of Italian cucina—celery, carrots, and onion, these slow-braised veal shanks are melt-in-your-mouth delicious
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2 carrots
1 leek
4 sticks of celery
2 onions
3–4 cloves of garlic
4 slices of veal shin
Freshly ground salt and pepper
Flour for coating
3 tbsp. clarified butter
2 tbsp. tomato paste
1 cup (250 ml) dry red wine
1 lb (400 g)  peeled tomatoes
3 sprigs of thyme
3 sprigs of rosemary
3.5 oz (100 g)  black olives


  1. Peel, trim and clean the vegetables and cut into walnut-sized pieces. Use the flat of a knife to crush the garlic cloves. Rinse the meat under cold water, pat dry, season with salt and pepper and turn in flour.
  2. Heat the clarified butter in a pan, sear both sides of the meat and remove. Brown the vegetables in the same pan for 4–5 minutes. Add the garlic and tomato paste and brown in the same way. Deglaze with red wine, allow to reduce for 3–4 minutes and then add the peeled tomatoes. Add the thyme and rosemary. Preheat the oven to 350°F.
  3. Bring everything to the boil, remove from the oven, add the meat and braise covered until tender in the oven at 350°F for 2–2.5 hours. Add the black olives around 10 minutes prior to end of the cooking time.
  4. Remove the meat, season the sauce with salt and pepper. Arrange the vegetables with the meat and serve. Goes wonderfully with freshly baked white bread or creamy polenta.

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