in Italy

Ossobuco Gremolata

updated

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Ingredients for 2 servings:

  • 2 slices of veal knuckle
  • Flour
  • ⅛ liter white wine
  • 2 tbsp butter
  • salt and pepper
  • possibly water if needed
  • 1 fish fillet(s) (anchovy fillet)
  • e.g. lemon juice
  • n. B. Lemon peel, grated
  • e.g. chopped parsley

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Veal shank slice with gremolata

Coat the veal shank slices in flour. Melt the butter in a roasting pan and sear the veal shank slices on both sides. Add the white wine and reduce, seasoning with salt and pepper. Cover the roasting pan and simmer the meat for about 1 1/2 hours, adding more water if necessary. Then add the anchovy fillet, lemon juice, and grated lemon zest. Garnish with parsley and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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