Veal leg slices on onion puree

Ingredients for 4 servings:

• 350 g onion(s), preferably large, cut into rings
• 4 veal shanks
• 2 bay leaves
• 2 cloves
• 2 garlic cloves
• 40 g butter
• 5 tbsp olive oil
• 1 jar white wine
• 1 cup veal stock
• 1 tsp lemon zest
• 4 lemon slices, untreated
• 1 bunch of parsley
• 1 pinch(s) nutmeg, freshly grated
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 55 minutes

Ossobuco with cipolle sauce

Cover the onion rings in a bowl with cold water and let stand for 30 minutes. Tie the leg slices with kitchen string. Make a bouquet garni using bay leaves, cloves, and the washed but unpeeled garlic cloves. Heat half the butter with the oil in a casserole dish or roasting pan, add the drained onions, and simmer covered for 25 minutes. Stir occasionally, then remove from the roasting pan with a slotted spoon and set aside. Preheat the oven to 180°C. Add the remaining butter to the roasting pan and fry the leg slices until crispy on all sides, then remove. Boil the roasted ingredients with the wine, return the onions to the roasting pan, and place the meat slices side by side on top. Pour in the stock, add the lemon zest and the bouquet garni, and season with salt, pepper, and nutmeg. Cover the roasting pan and place in the oven for about 40 minutes. Place the leg slices and the onion puree on a serving platter and garnish with chopped parsley and lemon slices. Serve with a Primitivo from Puglia.