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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 dishtomato, olive oil, shallot, garlic, fresh provençal herbs, dried Provençal herbs, zucchini, egg, young cheese, black olive, fresh parsley, fresh basil,casserole of courgette and tomato
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20 minMain dishchicken breast, sesame oil, mie, fresh sugarsnaps, cucumber, lime, Japanese soy sauce, sweet chilli sauce, peanut butter with pieces of nut, water, bean sprouts,thai dish with chicken, noodles and peanut dressing
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10 minMain dishsliced chestnut mushrooms, butter, tomato, dried thyme, Eggs, multigrain balls with sunflower seeds, rucola lettuce,scrambled eggs with mushrooms
Nutrition
335Calories
Fat23% DV15g
Protein70% DV35g
Carbs4% DV11g
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