Directions:
- Season the veal shanks with salt and pepper on both sides.
- In a large, heavy-bottomed pot, heat olive oil over medium-high heat. Sear the veal shanks on all sides until browned, about 3-4 minutes per side. Remove from the pot and set aside.
- In the same pot, add onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the Malzbier, beef broth, tomato paste, thyme, and bay leaf. Bring to a simmer.
- Return the veal shanks to the pot, cover, and reduce the heat to low. Cook for about 2 hours, or until the meat is tender and easily pulls away from the bone.
- Remove the veal shanks and keep warm. Increase the heat and let the sauce reduce for about 10 minutes. Adjust seasoning if needed.
- Serve the veal shanks topped with the Malzbier sauce, garnished with lemon zest and fresh parsley.
Prep Time: 15 minutes | Cooking Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: 450 kcal | Servings: 4 servings