Ossobuco alla Milanese

Ingredients for 4 servings:

• 4 slices of veal knuckle (with bone, approx. 4 cm thick)
• 2 large onions
• 2 cloves garlic
• 2 large carrots
• 3 stalk(s) Celery
• 2 tbsp oil
• 200 ml white wine
• 2 tbsp flour
• 2 can/n tomatoes, peeled
• salt and pepper
• Thyme
• 1 lemon(s), untreated
• 1 bunch of parsley

Instructions

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

Veal slices in vegetable ragout

Clean and slice the celery stalks, peel the carrots and also slice them. Peel the onions and garlic and dice them. Wash the veal slices, pat dry, season and coat in flour. Heat the oil in a large pan and sear the meat on both sides, then remove from the pan. Sauté all the vegetables in the same pan for a while. Deglaze with the wine. Stir in both cans of tomatoes and mash them lightly with a fork. Add the meat back in and cover with the sauce. Let it simmer for at least 2-2.5 hours (the longer the better). Season to taste with salt, pepper and thyme. Now for the gremolata, the TOPPING! Grate the lemon zest and mix with the finely chopped parsley and the crushed garlic. Serve with the meat and drizzle with a teaspoon if desired. Tastes delicious!!! Goes well with gnocchi, risotto or tagliatelle.