A dish characterized by an extremely succulent meat cut thanks to the presence of the marrow and the long cooking!
Ossobuco alla milanese
A second dish that can also be combined with saffron risotto!
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.