Ossobuco | Recipe | V-ZUG Thailand

Ingredients

• 4 veal shanks (each about 250 g)
• Some salt
• Peanut oil for searing
• 2 onions
• 2 carrots
• 2 stalks of celery
• 1 tbsp tomato purée
• 100 ml white wine
• 400 ml veal stock
• 200 g tomato sauce from a jar
• 1 tbsp cornflour
• 2 bay leaves
• 1 bunch of flat-leaved parsley
• 1 clove of garlic
• 1 unwaxed lemon
• 1 tsp cumin powder
• 5 tbsp olive oil
• 1 tsp salt