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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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20 minMain disholive oil, eggplant, zucchini, tomato cubes, cinnamon powder, couscous, Moroccan, fresh parsley,Mediterranean vegetable stew
Nutrition
335Calories
Fat23% DV15g
Protein70% DV35g
Carbs4% DV11g
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