Braised calfskank in layers of red onions, sun dried tomatoes and mushrooms

Cook time: 0 min.
Servings: 4

Ingredients for Braised calfskank in layers of red onions, sun dried tomatoes and mushrooms

		A little thyme and oregano
		Oil
		Pepper
		Salt
1	kg	Veal Shank (like osso buco pieces)
1/2	l	Calves Fund
100	g	Sun-dried tomatoes
250	g	Mushroom
260	g	Rice (3 1/4 dl)
4	clove	Garlic
4		Bay leaves
4		Red onion

Instructions for Braised calfskank in layers of red onions, sun dried tomatoes and mushrooms

To prepare the Braised calfskank in layers of red onions, sun dried tomatoes and mushrooms recipe, please follow these instructions:

The meat: Wipe the Osso Buco pieces with a kitchen roll and cut a couple of slices through the canine so that they do not "curl" during the frying. Heat a fry with some oil and brown the Osso Buco pieces for a few minutes and pick them up again.

Vegetables: Sprinkle the red onions and chop them in quarters, chop the garlic cloves, clean the mushrooms and leave them whole, turn it all into the roast pork with the sun-dried tomatoes and herbs.

Then put the pieces of meat on top of the vegetables and pour the veal so that it covers the vegetables, but not the meat.

Season with salt and pepper. Lay the lid on the saucepan and turn on the lowest blus. Let it simmer about 30 minutes, turn the meat around the pot and add as desired. Some water.

Let the meat simmer further 30 minutes and turn off under the pan. Let the meat stand for 15-20 minutes before serving.

Serving:
Can be served directly from the pot.