Osso Bucco

This recipe has a Greek twist to it and a Romanian garnish (Mămăligă) :)

(my own recipe)

Serves 3

Ingredients:

• 3 veal shanks 
• 1 can chopped tomatoes
• 3 shallots 
• 100 gr aubergine
• 100 gr zucchini 
• 1  medium sized carrot 
• 2 celery sticks
• 1 kapia pepper
• 2 garlic cloves
• 1 knorr concentrated chicken stock
• 2 tsp dry oregano
• 1 tsp dry dill
• 1 tsp dry thyme
• 5 tbsp olive oil
• salt and pepper

Garnish:

• fresh flat leaf parsley 

Step One

 Preheat the oven to 175 °C. 

Step Two

 Put olive oil on a big pan. Dust the shanks with flour and fry them on each side until brown. Then put them aside on a plate.

Step Three

 Chop the onion in slices, the zucchini and aubergine into cubes, slice the pepper, celery and carrot. Put in the same pan you fried the shanks, the onion fry for 2 min and then add all the rest vegetables. Afterwards, add the tomatoes, 250 ml of water, knorr concentrated stock(or 250 ml home made stock ) and the finely chopped garlic. Finally, add the dill, thyme and oregano.

Step Four

 Put the sauce in a oven proof pot with the veal shanks. Close the pot with it's lid and put it in the oven for 1 hour and 30 min at 175°C.  Take it out of the oven, add some fresh parsley and put it back in for another 40 min at 200°C. Garnish it with Mămăligă or plain rice sprinkle some fresh chopped parsley on top.

Tip1: You can replace the 250 ml of water, with 250 ml red wine.