Ossobuco alla milanese
27 April 2018
|In Recipes
A dish characterized by an extremely succulent meat cut thanks to the presence of the marrow and the long cooking!
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| Prep Time | 105 minutes |
| Servings |
people
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Ingredients
- 4 ossibuchi
- 1 Carrots
- 1 stem Celery
- 1 onion
- white Wine
- 4 tomatoes peeled without seeds
- Parsley
- 1/2 lemon zest
- Stock
Ingredients
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Instructions
- Fry the slices of veal in an oiled pan on both sides. Remove the meat from the pan, clean with absorbent paper and add some new oil.
- Add the vegetables cut as julienne strips and the tomatoes cut into thin strips. Add the meat again and blend with the white wine.
- Once the wine has evaporated, add a little broth, cover the pan with the lid and cook over a low heat for about 30 minutes.
- Wash the parsley and chop it together with the lemon zest, thus creating the "gremolata".
- Once the meat is cooked, add the "gremolata" and cook for another 10 minutes.
- Serve with a Milanese risotto.