Ossobuco alla milanese

Name: ossobuco alla milanese
Total time: 180 min
Yield: 4
Ingredients: 4 broken veal shank with bone; 3 tablespoon flour; 50 gram butter; 1 onion; 75 gram root; 150 ml dry white wine; 400 gram tomato pieces in tomato juice; 100 ml cattle fond; 1 lemon; 4 tablespoon parsley; 1 toe garlic

Ingredients

Directions

Rub the veal shanks with salt and freshly ground pepper and swirl them through the flour.
Shake off the excess flour.
Heat the butter in a large frying pan and fry the veal shanks two at a time on both sides in about 10 minutes.
Put the donuts on a plate.
Stir the onion, carrot and celery through the shortening and cook for 2-3 minutes until softened.
Pour in the wine and let it boil for a while.
Add the tomato pieces with moisture and the fond and bring everything to the boil while stirring.
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.
Take the lid for the last ½ hour and allow the sauce to thicken.
Grate the yellow skin of the lemon over a bowl and stir in the parsley and garlic.
Stir this just before serving by the ossobuco.