Ossobuco à la Milanese

Ingredients for 4 servings:

• 4 beef leg slices, cut approx. 4 cm thick
• some flour
• 1 onion(s)
• 2 garlic cloves
• 1 carrot(s)
• 1 leek(s)
• ½ celery
• 1 can tomatoes, peeled
• 1 tbsp tomato paste
• Red wine for deglazing
• ½ liter beef stock or meat broth
• Olive oil for frying
• 2 cloves
• 10 allspice berries
• 5 juniper berries
• peppercorns
• Salt and pepper, black, from the mill
• Thyme
• rosemary
• 1 organic lemon(s)
• 2 garlic cloves
• 1 bunch of flat-leaf parsley

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours 30 minutes

super delicious

Make slits in the skin of the leg pieces about 2 cm apart to prevent the meat from curling when searing (you can also tie the leg pieces around the outside with kitchen string). Coat the meat in flour and fry in a little olive oil – max. 1 tbsp – until golden brown on both sides, then season with salt and pepper. Remove from the roasting pan and set aside briefly. Brown the tomato paste, sauté the chopped onion with the crushed garlic and the cleaned and diced vegetables, then deglaze with the wine. Pour in the meat stock. Add the canned tomatoes, stir well, and let simmer for a few more minutes. Lightly crush the whole tomatoes. Finally, place the leg pieces on top of the vegetables. Place the cloves, allspice berries, juniper berries, and peppercorns in a tea infuser or tea bag and add to the leg pieces. Then braise in the oven with the lid closed at 140°C (fan oven) for about 3-4 hours. In the meantime, prepare the gremolata. Finely chop the parsley and two fresh garlic cloves. Then mix both with the zest of the whole lemon. Transfer to a small container and cover with cling film. At the end of the cooking time, season the meat with salt, pepper, thyme, and rosemary. Remove the leg pieces from the casserole dish. Strain the sauce and vegetables through a sieve. Return the sauce to the casserole dish. If you want it thicker, add more vegetables and blend with a hand blender until the right consistency is reached. Serve the ossobuco with spaghetti. Sprinkle the meat on the plate with a little—or more—of the gremolata.