Hearty Beef Shank Puff Pie

Ossobuco is the most tender beef shank cooked with herbs and root vegetables. It is usually eaten with risotto, but try making a pie with it!

Ingredients

• 2 medium carrots
• 1 small celery root
• 1 medium onion
• 3 pieces of beef shank for ossobuco, 3-4 cm thick
• 6 anchovy fillets
• 350 ml dry white wine
• 1 tsp mixtures of dry Italian herbs
• 700 g puff yeast dough
• olive oil
• 1 egg for brushing
• salt, freshly ground black pepper

Directions

1. Peel and chop the carrots and celery, peel and chop the onion. In a large rooster or a heavy-bottomed saucepan over high heat, quickly fry the shank pieces in oil until golden brown, transfer to a plate.
2. Put vegetables on the rooster, fry over medium heat, stirring occasionally, for 5 minutes. Add anchovies and wine and bring to a boil. Pour in 1 glass of water, bring to a boil again.
3. Return the shanks to the rooster, add the Italian herbs, stir, cover tightly with foil or a lid, simmer over low heat for 3.5 hours. Turn the shanks over every hour.
4. Cool the finished meat a little, remove from heat. Remove the meat from the bone, take out the bone marrow, chop it along with the meat, mix with vegetables and a little sauce (if there is a lot of sauce left, you can warm it up and serve with the pie).
5. Roll out 2/3 of the dough, place in a baking dish. Put the meat and vegetables on the dough. Cover with the remaining rolled dough, join the ends and pinch. Grease the dough with an egg, make holes for steam to escape and bake in an oven preheated to 200 ° C for 25–30 minutes. Serve hot with fresh vegetables or green salad.