Osso buco

4 veal shanks, around 350 g each
Salt
Pepper
2 - 3 tbsp peanut oil
250 g onions, finely chopped
150 g tinned plum tomatoes, strained
1½ dl red wine
1½ dl vegetable bouillon
1 red chilli
1 bay leaf
1 clove
5 black pepper corns, crushed
3 sage leaves, shredded
1 rosemary sprig, leaves stripped off
Several thyme leaves
A little butter, flour and full cream to thicken the sauce
	Use scissors to make 3 cuts around the edge of each veal shank (this prevents the shanks from rolling up). Season with salt and pepper. Put the shanks into the pan with the peanut oil and sear well on both sides. Put the shanks into the greased porcelain dish. Pour away the oil.
	Sweat the onions in the pan, add the plum tomatoes and simmer until they are almost caramelised, then pour in the red wine and leave to reduce. Add the vegetable bouillon, chilli, bay leaf, clove and crushed pepper, bring to the boil and season with salt and pepper.
	Sprinkle the herbs over the veal shanks and pour the sauce on top.
	Put the porcelain dish on to the wire shelf at level 2 of the cold cooking space. Start the recipe. Top/bottom heat humid 150 °C, 60 minutes.
	Take the porcelain dish out of the cooking space. Remove the veal shanks and keep them warm.
	Remove the bay leaf and clove from the sauce, then puree the sauce in a blender or using a hand-held mixer. Pour the sauce into the pan, heat and add butter, flour and cream to give the sauce a thick, creamy texture.
	Arrange the veal shanks on plates and pour the sauce over them.

Quantity	Ingredient
1	bay leaf
1	red chilli
2 tbsp	peanut oil
1	clove
3	sage leaves
5	black pepper corns
4	veal shanks, around 350 g each
	Pepper
1	rosemary sprig
	A little butter, flour and full cream to thicken the sauce
Several	thyme leaves
1½ dl	red wine
250 g	onions
1½ dl	vegetable bouillon
150 g	tinned plum tomatoes
	Salt

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