Milanese ossobuco

Ingredients for 6 servings:

• 1 large onion(s)
• 100 g carrot(s)
• 100 g celery
• 6 slices of veal knuckle
• 1 kg tomatoes (ripe)
• 6 tbsp olive oil
• 3 garlic cloves
• 2 bay leaves
• 250 ml white wine
• 250 ml veal stock
• 1 tbsp thyme, fresh
• 2 garlic cloves
• 4 tbsp parsley (chopped)
• 2 lemon(s), grated peel
• Flour
• butter
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Veal shank slices Milanese style

Peel and finely dice the onion, carrots, and celery. Season the meat slices with salt and pepper, and coat in flour. Briefly blanch the tomatoes, peel, quarter, deseed, and roughly chop. Preheat the oven to 180°C (350°F). Heat the oil and butter in a roasting pan and sear the shank slices on both sides over medium heat, then remove. Fry the diced vegetables in the remaining fat until light brown. Return the shank slices to the pan, peel the garlic, and press it in. Add the tomato pieces and bay leaf, pour in the wine and veal stock, sprinkle over the thyme leaves, and stir everything together. Place the roasting pan in a hot oven (center, fan oven 160°C (320°F)) and braise everything for 1.5–2 hours, occasionally basting the shank slices with sauce and turning them over. Meanwhile, for the gremolata, peel and finely chop the garlic, then mix with the parsley and lemon. Sprinkle the garlic over the shank slices 5 minutes before the end of the cooking time. Serve the meat on warmed plates. Drink: Terra di Franciacorta Rosso