Ossobuco Alla Milanese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 slices veal knuckle (with bone approx cm thick)
- 2 large onions
- 2 cloves garlic
- 2 large carrot (s)
- 3 stalks celery
- 2 tablespoons oil
- 200 ml white wine
- 2 tablespoon flour
- 2 cans tomato (s), peeled
- salt and pepper
- thyme
- 1 lemon (s), untreated
- 1 bunch parsley
Print Recipe
Pin Recipe Instructions
- Clean the celery stalks and cut them into slices, peel the carrots and cut them into slices as well. Peel the onions and garlic and cut into cubes.
- Wash the veal slices, pat dry and turn in flour.
- Heat the oil in a large pan and sear the meat on both sides and then take it out again.
- Then sauté all the vegetables in the same pan. Deglaze with the wine. Stir in both cans of tomatoes and mash a little with a fork. Now add the meat again and cover a little with the sauce. Let simmer for at least 2-2.5 hours (the longer the better).
- Finally, season with salt, pepper and thyme.
- Now to the so-called gremolata, the TOPPING! To do this, rub the lemon peel and mix with the finely chopped parsley and the pressed garlic. Serve with the meat and add a teaspoon over the meal if you like. Tastes great !!!
- Gnocchis, risotto or ribbon noodles go well with it.
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