Milanese Style Ossobuco
Preparation time
30 minutes
Cooking time
105 minutes
Number of servings
4
Difficulty
Medium
Ingredients
1.2
kg veal shank (geretto) in 4 slices 4 cm thick
0.25
cup(s) white flour
50
gr butter
1/4
piece(s) chopped onion
1
cup(s) broth
1
piece(s) anchovy filleted and deboned
1
piece(s) peeled and chopped cherry tomato
1
piece(s) grated lemon zest
1
clove(s) garlic
1
bunch chopped parsley
1
pinch salt
Directions
- In a wide pan, lightly brown the onion in the butter, add the lightly floured ossibuchi, brown them on both sides, avoiding piercing them with a fork.
- Moisten them with a little broth, and the tomato, salt, cover the pan and cook over low heat for about ninety minutes.
- Five minutes before serving add the "gremolada," which is the chopped mixture of parsley, lemon zest, garlic and anchovy, stir and, after a few minutes, serve.