Season the veal shank slices with salt and pepper and brown them on both sides in a shallow large cooking pot with the olive oil.
Then add the diced tomatoes, roasted vegetables, onion, garlic and fresh finely chopped rosemary leaves and stew gently over medium heat with the lid closed.
If the meat starts to stick to the bottom of the pot, add a little tap water. After thirty minutes of stewing, stir in a little of the finely grated lemon skin and extinguish with red wine. Stew with the lid closed for another twenty min.
Then remove the meat. Season the sauce and blend briefly with a hand blender to taste.
In the meantime, remove the skin from the parsley roots and chop into sticks about five mm thick and about five cm long. Steam in salted water for ten minutes, then cool briefly in iced water and allow to drain. In a frying pan with a little butter, sweat the vegetable sticks, in this connection sprinkle with a little sugar and sway until the sugar glazes over the greens. Finish with pepper.
Offer the greens with the osso buco. It goes very neatly with risotto.
Our tip: Use high quality olive oil for an extra fine taste!
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