INGREDIENTS
Ossobuco alla Milanese
1 veal shank, approx. 1.2 kg
4 tbsp butter
4 tbsp olive oil
2 tbsp flour
1 large onion, finely chopped
1 large carrot, cut into thick sticks
2 stalks of celery, cut into thick sticks
4 tomatoes, halved
Salt
Pepper
1 sprig of rosemary
200 ml white wine
100 ml vegetable soup
Gremolata
6 tbsp parsley, finely chopped
2 cloves of garlic, finely chopped
3 anchovies, finely chopped
1 tsp organic lemon rind, finely chopped
PREPARATION
Have your butcher cut the veal shank into slices approx. 4 cm thick.
Heat 2 tbsp olive oil and 2 tbsp butter in the large PERFEKT stewing pan. First, add the onion and allow to cook until soft on a low heat before stir-frying it until golden. Remove onion from the pan.
Season the veal shank slices with salt and pepper, coat in flour, and shake off any excess flour. Heat 2 tbsp olive oil and 2 tbsp butter in the pan. Fry the veal shank slices on each side until light brown. Add onion, carrot, celery, and tomatoes, and season with salt, pepper, and rosemary. Add the wine and vegetable soup. Cover the ossobuco and leave to stew for approx. 50 minutes until soft. Where necessary, add some more vegetable soup.
For the gremolata, finely chop the parsley, garlic, anchovies, and lemon rind with the chopping knife, and then mix together. Spread the gremolata out on the meat a few minutes before the end of the cooking time.
Remove the meat and vegetables from the pan and keep warm. Allow the gravy to cook in slightly. Serve the ossobuco in portions with vegetables and gravy.
Tip: When the butcher cuts up a whole veal shank, pure pieces of bone will also occur. These should simply also be fried and stewed with the meat, and serve to make the gravy particularly aromatic.
PRODUCT OF THE MONTH
Perfekt stewing pan with lid
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