Braised dishes are all ways of preparing meat that are characterized by vigorous browning with fat and subsequent cooking in liquid, in a closed cooking pot.
The roasting substances produce delicious sauces, which are refined by vegetables.
Pieces of meat from the leg, shoulder or back are well suited for braising. Also suitable are ox shanks, veal shanks and beef shanks.
Clean, rinse or peel and very finely dice carrot, leek and celery. Remove the peel from the onion and garlic and cut them into small cubes. Rinse rosemary and shake dry. Strip the needles and chop finely. Blanch (scald) the tomatoes, skin, seed and dice.
Heat the olive oil in a shallow large casserole. Season the veal shank slices with salt and pepper and sear in the olive oil on both sides for about 2 minutes each over medium heat. Add the tomatoes, diced vegetables, onion, garlic and rosemary to the casserole and cook gently over medium heat for about 1 hour with the lid on. If the meat sits too much on the bottom of the pot, always extinguish with a little water. Later, add the lemon zest and continue steaming for about 20 minutes, deglazing with red wine instead of water.
Remove the peel from the parsley roots, clean them and cut them into eighths lengthwise. Remove the peel from the shallot and finely dice.
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