Ossobuco alla Milanese

Ingredients for 4 servings:

• 4 slice(s) of veal knuckle(s) (approx. 2 cm thick)
• 3 tbsp flour
• 1 tbsp cayenne pepper
• 4 tbsp olive oil
• 100 ml white wine, dry
• 100 ml veal stock (alternatively broth)
• 5 sage leaves
• ½ tsp rosemary
• 1 bunch parsley, flat
• 1 lemon(s), untreated
• 1 clove(s) garlic
• Salt, black from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Recipe without adding tomatoes

Make several cuts in the skin around the edge of the meat (otherwise it will shrink during cooking). Mix flour with cayenne pepper. Toss the meat in it, shaking off any excess flour. Heat oil in a large casserole dish. Brown the meat, season with salt and pepper. Pour in the wine, let it almost evaporate, then add the stock/broth. Cover and braise the shanks over very low heat for about 1 1/2 hours, turning once during the process. Meanwhile, wash the herbs, grate the lemon zest, crush the garlic clove, and mix everything together. After about 1 hour, pour about 2/3 of the mixture over the meat. Continue braising. Before serving, season the braise with a few teaspoons of lemon juice and sprinkle the remaining herb mixture over the top. Serve with risotto or—better still—ciabatta.