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Osso Buco
Slow-braised veal shanks finished with gremolata - a pride of Milanese cooking.
Ainekset
- 4 veal shank slices
- 1 onion, 1 carrot, 1 celery stick, finely chopped
- 200ml white wine
- 400g tinned tomatoes
- 300ml stock
- Lemon zest, garlic, parsley (for gremolata)
- Flour, olive oil, salt
Valmistus
Coat the shanks in flour and brown on both sides in olive oil.
Remove the meat, sauté the onion, carrot and celery, then add the wine and let it evaporate.
Return the meat to the pan, add the tomatoes and stock, cover, and braise for 1.5-2 hours.
Mix the lemon zest, garlic and parsley for the gremolata, and scatter over the meat before serving.
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