Ossobuco Alla Milanese – Milanese Style Veal Shanks

Preparation Melt 4 tbsp butter in a roasting pan at a moderate temperature. Once the fat is clear, sauté the vegetable cubes in it, stirring, until lightly browned. Remove the roaster from the stove.

Rinse the veal shanks, pat dry, tie round with spaghetti. Season with salt and pepper, turn in flour to the other side, tap off excess flour. In a skillet, toast in olive oil on both sides at moderate temperature until light brown. Remove and place on top of sautéed vegetables.

Drain the oil from the frying pan. Bring roast stock to a boil with ¼ ltr white wine, stirring until set is dissolved and wine has reduced to 4 to 6 tbsp liquid.

Preheat the oven to 175 °C.

Pour pan stock with soup, add chopped thyme, oregano, parsley, bay leaves, cloves and diced tomatoes. Bring to a boil and season with salt and pepper. Pour the sauce over the meat pieces. Bring to a boil on the kitchen stove. Put the lid on and place in the heated stove. Simmer for 2 to 2 1/2 hours, basting the stilton with a tiny bit of beef broth every 30 min.

For the cremolata, finely grate zest from 2 untreated lemons. Chop parsley finely, press garlic cloves through a press. Mix everything. Ready braised meat in a well warmed baking dish form, ladle vegetables with sauce over it. Sprinkle with gremolata.

General This is the real Maeilaender recipe and at the same time a

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