You will need: Firebricks/spacer grid/extendable grill grid
Top heat: approx. 200-220°C
Preheating: approx. 30 minutes
Working hours: 40 minutes
Cooking time: approx. 2 hours

Ingredients
(for 6-8 persons)

• 6-8 slices of veal or beef leg with bone and marrow 
• 2 tablespoons clarified butter
• 2 carrots, finely diced
• 2 stalks of celery, finely diced
• 2 onions, finely diced
• 2 cloves of garlic, finely chopped
• 250 ml dry white wine
• 500 ml veal or beef stock
• 800 g chunky tomatoes
• 1 bay leaf
• ½ tsp thyme
• ½ tsp oregano
• Salt, pepper

For the gremolata:

• Zest of 2 untreated lemons
• 2 bunches of flat-leaf parsley or alternatively wild garlic, finely chopped
• 4-5 cloves of garlic, finely chopped

In addition:

• some flour

Heat the Merklinger to approx. 200-220°C.

Meanwhile, place a large cast-iron pot on the firebricks to heat up.

Important: The pot (or roasting pan) should be large enough to hold the leg slices side by side.

Season the veal shank slices with salt and pepper just before frying and coat in flour.

Heat the clarified butter in the pan directly over the fire on the pull-out grill rack and sear the leg slices on both sides. Remove the meat and sauté the diced vegetables in the pan.

Season with salt and pepper and deglaze with white wine. Simmer for a few minutes and then add the tomatoes and veal stock. Bring everything to the boil and season again with salt and pepper.

Return the leg slices to the pot.

Add the bay leaf, thyme and oregano, cover and simmer for at least 2 hours, stirring occasionally.

Place the hot pot on the spacer grid on the firebricks.
Add stock if necessary.

Make the gremolata during this time.

For the gremolata:
Mix the lemon zest, parsley and garlic in a bowl.

Remove the bay leaf and arrange the ossobuco on plates.
Sprinkle with the gremolata before serving.

Tip:

Enjoy with fresh white bread from the Merklinger.