For 4 servings:
900g sliced veal shank (4 pcs)
500ml brown sauce
80g carrots, cut in 3mm cubes
80g celeriac/ celery, cut in 3mm cubes
80g leeks, white & green, cut in 3mm cubes
80g tomatoes, cut in 3mm cubes
20g tomato paste/ puree
15g white flour
100ml white cooking wine
100g onions, chopped finely
5g garlic, chopped finely
50ml olive oil
4g fresh marjoram, chopped
4g fresh thyme, chopped
Sea salt and freshly cracked black pepper
For the gremolata
1 clove of garlic, chopped finely
3g parsley, chopped finely
Zest of half a lemon