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Ossobuco alla milanese
 
 
4 ServingsPTM180 min

Ossobuco alla milanese


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Directions

  1. Rub the veal shanks with salt and freshly ground pepper and swirl them through the flour.
  2. Shake off the excess flour.
  3. Heat the butter in a large frying pan and fry the veal shanks two at a time on both sides in about 10 minutes.
  4. Put the donuts on a plate.
  5. Stir the onion, carrot and celery through the shortening and cook for 2-3 minutes until softened.
  6. Pour in the wine and let it boil for a while.
  7. Add the tomato pieces with moisture and the fond and bring everything to the boil while stirring.
  8. 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.
  9. Take the lid for the last ½ hour and allow the sauce to thicken.
  10. Grate the yellow skin of the lemon over a bowl and stir in the parsley and garlic.
  11. Stir this just before serving by the ossobuco.

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Nutrition

335Calories
Fat23% DV15g
Protein70% DV35g
Carbs4% DV11g

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