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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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30 minMain dishsolid potatoes, green beans, smoked herring fillet, mustard, mayonnaise, low-fat quark, onion, lamb's lettuce,salad of herring and potato
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15 minMain dishfresh coriander, salted cashew nuts, sunflower oil, coarsely chopped wok vegetables, carrot grater, vinegar, curry powder, coconut milk, peanut butter, flat bread with garlic and coriander, butter,coconut curry with carrot salad
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25 minMain dishcoriander, spring / forest onion, garlic, soy sauce, Thai fish sauce, lime, peanut oil, sesame oil, deep-frozen stir-shrimp, green asparagus, pak choi, mie,japanese shrimp curry
Nutrition
335Calories
Fat23% DV15g
Protein70% DV35g
Carbs4% DV11g
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