Ossobuco: the name of this Italian-style veal shank actually means cooking (with) hole.
By the way, in the hole there is marrow, which must not be removed. The slices of shank are usually stewed in olive oil. However, it is also possible to achieve an interesting variant with butter.
Cut veal shank from the butcher into 5 to 6 slices.
Roll in flour, fry in a frying pan in a little bit of hot oil on both sides until golden brown, season with salt and season with pepper. Put the meat in a roasting pan, pour wine and clear soup over it, add cloves. Stew in the roasting pan.
Chop onion, crush garlic, cut celery, carrot, leek into pieces. Sauté in the remaining oil in the frying pan. Add kitchen herbs, spices and paradeis pulp, mix thoroughly and continue to braise for a few minutes.
Stir vegetable mixture into shank broth, cover and finish cooking meat.
Serve the knuckle slices with the sauce.
Serve with grainy cooked long grain rice or spaghetti tossed in butter and sprinkled with parmesan.
Our tip: It is best to use fresh herbs for a particularly good flavor!