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Osso Bucco Alla Milanese
Recognizable dish from the Northern part of Italy, osso bucco (“bone hole”) chooses risotto milanese (with parmesan cheese and saffron), mashed potatoes or dumplings as its side dish, and before serving it is poured with aromatic gremolade.
Preparation
110 min
Portion for
4
Ingredients
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
Heat butter and 2 tablespoons of olive oil, add finely chopped onion, pressed garlic, finely chopped carrot and celery and sauté for 5 – 10 minutes. Roll the meat in flour, fry on the remaining oil until golden and arrange it over the sautéed vegetables, add salt and pepper. To the oil you used to fry meat pour wine and boil shortly. Add mashed peeled tomatoes in liquid, thyme, parsley, bay leaf, lemon rind, Vegeta and boil shortly. Prepared tomato pour over the meat and vegetables. Stir in the covered pan on slow fire for at least an hour, with occasional turning and slight shaking of the pan. For gremolade shortly fry lemon rind, chopped garlic, parsley and thyme. Veal knuckle in the sauce sprinkle with gremolade immediately before serving.