• Steps 1
• 15 Mins

Heat a large pot over medium heat and brown the meat in butter or oil until it has a nice surface without burning. Meanwhile, finely chop the celeriac and carrot into cubes about 1 cm in size and finely chop the yellow onion. Set the meat aside and then sauté the chopped root vegetables in the same pot for a few minutes. Alternatively, the meat can be fried in a frying pan while the root vegetable mixture is cooking. If so, deglaze the frying pan with a deciliter of water and pour it into the pot so that no delicious flavors are lost from the frying.

Veal shank Celeriac Yellow onion Carrot Fat for frying

• Steps 2
• 10 Mins

Return the meat to the pot and mix it with the sautéed root vegetable hash. Sprinkle the flour over the mixture, stirring to distribute it evenly. Add the tomato paste, mix well, and then continue by adding the crushed tomatoes, water, wine, crumbled bouillon cube, and all the spices. Stir everything together and bring to a boil.

Flour Tomato puree Crushed tomatoes Water

• Steps 3
• 120 Mins

Place a lid on the pot and allow it to continue simmering on the stove or place the pot in the oven at about 190-200 degrees Celsius (make sure your pot and lid are oven-safe). Let it cook for approximately 2 hours, whether you choose the stove or the oven to finish cooking. Gently stir occasionally during this time, taking care not to break the meat apart too much. The stew can cook for longer than 2 hours, but make sure it doesn't dry out; you may need to lower the temperature slightly towards the end.

• Steps 4
• 2 Mins

Season with salt and white pepper. Optionally, mix some Gremolata into the stew once it has finished cooking, or serve the Gremolata separately with Osso Buco.