Milanese ossobuco

Ingredients for 4 servings:

• 1 veal knuckle(s), from the butcher, cut into approx. 3 cm thick slices
• 50 g flour
• 100 g butter
• 2 large onions
• 4 tbsp tomato paste
• ½ liter white wine
• ½ liter gravy
• 1 bunch of parsley
• 1 bunch of basil
• Salt and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 10 minutes

Melt the butter in a large roasting pan. Coat the meat slices in flour and fry in the butter until crispy. Remove the meat from the roasting pan and set aside. Brown the onion in the roasting pan. Only when they are lightly browned, add the tomato paste and fry briefly. Deglaze with white wine, bring to a very brief boil, and then pour in the meat juices. Season with salt and pepper and return the meat to the pan. Roughly chop the basil and add it to the roasting pan. Simmer on low heat for at least 1.5–2 hours. Sprinkle the finely chopped parsley over the top, let it marinate briefly, and serve. Homemade mashed potatoes, mashed potatoes, or potato dumplings go well with this dish.