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REINEJESSICA
Ossobuco alla milanese
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Ingredients
Directions
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Rub the veal shanks with salt and freshly ground pepper and swirl them through the flour.
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Shake off the excess flour.
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Heat the butter in a large frying pan and fry the veal shanks two at a time on both sides in about 10 minutes.
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Put the donuts on a plate.
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Stir the onion, carrot and celery through the shortening and cook for 2-3 minutes until softened.
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Pour in the wine and let it boil for a while.
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Add the tomato pieces with moisture and the fond and bring everything to the boil while stirring.
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Place the donuts in the sauce and fry them for 2-3 hours over very low heat until the meat is tender and falls off the bone.
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Take the lid for the last ½ hour and allow the sauce to thicken.
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Grate the yellow skin of the lemon over a bowl and stir in the parsley and garlic.
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Stir this just before serving by the ossobuco.
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35 minMain dishchicken fillets, crema of sundried tomatoes, fresh basil, olive oil, semi-sundried tomatoes,mini chicken roll with sundried tomato -
65 minMain dishsweet potato, olive oil, chilli flakes from the mill, smoked paprika, Quorn Vegetarian Minced, sweet white onion, garlic, cumin, ground coriander, chili sauce, canned tomato pieces, tomato paste, black beans (canned), Cherry tomatoes, Red onion, big red pepper, olive oil, whole wheat tortilla wraps, white long grain rice, iceberg lettuce, avocado, grated cheese, sour cream, salt, pepper,quorn minced, sweet potato and black bean burrito -
60 minMain dishfrozen filo pastry, Broccoli, extra virgin olive oil with basil, medium sized egg, Greek yoghurt, white cheese cubes, serrano ham,filo pastry with broccoli and serrano ham -
45 minMain dishfillet steak, steak, butter, olive oil, sage leaf, butter, shallot, garlic, laurel leaf, sage leaf, full red wine, cattle fond,steak with shallot-wine sauce
Nutrition
335Calories
Fat23% DV15g
Protein70% DV35g
Carbs4% DV11g
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