Milanese ossobuco

Ingredients for 4 servings:

• 4 veal leg slices, 4 – 5 cm thick
• 2 onions
• 2 carrots
• 4 stalk(s) celery
• 2 cloves garlic
• 500 ml white wine, dry
• 500 ml veal stock
• 5 tbsp, heaped tomato paste
• some oregano, shredded
• some thyme, shredded
• some pepper from the mill
• some butter
• some flour
• salt and pepper
• 1 bunch of flat-leaf parsley
• 1 lemon(s)
• 2 cloves garlic

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 15 minutes

Veal leg slices in white wine sauce with gremolata

Secure the slices with string and bring to room temperature. Remove the ends of the onions, wash them, and cut them into eighths with the skin on. Peel and slice the carrots. Wash and chop the celery stalks. Peel and chop the garlic cloves. Heat a little butter in a pan. Season the leg slices with salt and pepper, coat them in flour, and fry on both sides. Remove the meat as soon as it is browned and place it in a casserole dish. Add the vegetables, except for the garlic, to the pan. Once the vegetables are lightly browned, add the garlic and shortly after, add the tomato paste and fry briefly. Deglaze with about a third of the white wine and reduce. Add the remaining wine, bring to a boil, and add the veal stock, oregano, thyme, and a little freshly ground pepper. Heat briefly and then whisk to thoroughly loosen any browning. Add the rest to the meat and place the casserole in the oven preheated to 150°C (300°F) for 2 hours. Turn the meat over after one hour. When the meat is almost done, prepare the gremolata. Finely chop the parsley. Peel and finely chop the garlic cloves and add the lemon zest. Mix thoroughly. Remove the meat from the sauce. Sprinkle with the gremolata. Wrap each piece individually in aluminum foil and place in the turned-off oven. Strain the sauce through a sieve and reduce to the desired amount in a saucepan. Season with salt and pepper. If any juices have formed in the aluminum foil, add them to the sauce. The gremolata can also be served fresh. It goes well with risotto alla milanese or pasta such as macaroni. The bone marrow is particularly delicious.