Ossobuco alla Milanese (slices of veal shanks)
Cooking time : 1,5 Std.

Ingredients (makes 4 servings)

Meat:  
4 slices of veal shanks
Vegetable:  
80 g onions, finely chopped
50 g carrotts, finely chopped
50 g celery stick, finely chopped
150 g canned peeled tomatoes, chopped
And:  
100 ml dry white wine
1 l beef broth, possibly home made
50 ml olive oil
1 EL butter
Condiment:  
a pinch of pepper from the mill
1 bouquet garni consisting of one sprig each of rosemary, sage, parsley, thyme
a pinch of Salz
Gremolata:  
1 garlic clove , finely chopped
1/2 tsp. Finely grated lemon rind
1 tbsp parsely

Directions

  1. Make cuts at several points in the membranes surrounding the ossibuchi or they will shrink.
  2. Salt and pepper the veal shanks and flour it.
  3. Melt the oil in a heavy casserole large enough to hold the veal in a single layer.
  4. Dust shank pieces with flour and lightly brown on all sides over medium heat. Do not allow them to become dark or blackened.
  5. Remove the shanks from the casserole and lower heat.
  6. Preheat oven to 350 degrees.
  7. To the casserole, add onions, carrots and celery and sauté, stirring until they begin to soften.
  8. Add garlic and saute a minute longer.
  9. Add wine and cook over medium-high heat.
  10. Stir in the tomatoes, broth and bouquet garni .
  11. Return the shanks to the casserole, basting with the sauce.
  12. Season with salt and pepper, cover and bake in the preheated oven about one and one-half hours until the meat is tender.
  13. Baste the shanks several times during baking.
  14. Remove shanks to a serving dish and keep warm.
  15. If the sauce is too thin (it should be about the consistency of cream), place the pan on top of the stove and boil down the sauce for several minutes.
  16. Pour sauce over the shanks and top with a little of the gremolata.
  17. Serve it over a bed of rice or risotto alla Milanese.

Enjoy your meal!