Ossobuco alla Milanese with white wine tomato sauce

Ingredients for 4 servings:

• 1 veal knuckle(s), cut into thick slices
• 50 g clarified butter
• 1 small onion(s), finely chopped
• some flour
• 1 jar white wine, dry
• 1 bunch of parsley
• 1 garlic clove(s)
• 200 g tomatoes, from the can
• some lemon peel, grated
• 1 anchovy fillet(s), as desired

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 10 minutes

Heat clarified butter in a pan. Coat the meat in flour and sear well on both sides. Gradually add the wine and let it evaporate. Set the meat aside and cover. Brown the onion in the remaining fat. Finely chop the tomatoes and add to the onions. Then return the meat to the pan. Cover and simmer over low heat for about 1.5 hours, until the meat begins to fall away from the bone and is cooked through, turning frequently. If necessary, add a little hot water to create a creamy sauce. Mix the chopped parsley with the lemon zest and the crushed garlic clove. Add the anchovy fillet, if desired. Spread this mixture over the slices of meat. Do not turn the meat again and let it simmer over low heat for another 5 minutes. Serve very hot. Serve with risotto alla Milanese or boiled rice.