Osobuco al Forno. Baked Veal shank

  



For 2-3 people
3 Veal or beef shank steaks, with marrow
herbs
Salt and pepper


This piece of meat is rich in collagen, and it is best slow cooked for 3-4 hours, like a pot roast
You need to make some cuts around the outer part of the cut, because the tendons shrink as they cook.
Simply place the meat in an ovenproof dish, season with salt, pepper, thyme and marjoram. Add half a glass of red wine to the marinade.
Cover with aluminium foil and bake in the oven at 150 degrees for 3-4 hours. It will make its own thin gravy.

You can cook Beef Brisket in the same way, leaving the meat in the oven for longer, 5-6 hours. As this is a very lean cut, ineeds long slow cooking. The meat will fall apart and will be deliciously tender.

Serve with baked potatoes, and braised artichokes