Italian cuisine

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Ossobuco - Braised Veal Shank Slice - "alla Milanese"

by Roma gourmet

In a large pot brown onion and butter.
Put floured ossobuchi, browning them on both sides and turning without pricking.
Pour consommé, tomato, salt and cover (cooking time at low fire: 1 hour 30 minutes).
Five minutes before serving, make the “gremolada” obtained by mixing grated lemon skin, minced parsley, garlic and anchovie.
Serve hot with Parmisan Risotto or Risotto alla Milanese (with saffron).
Ingredients:
4 pieces of shank of veal 4 cm high cutted in the low part, where the bone is little and stuffed of bone marrow only; white flour; 50 gr of butter; minced onion; consommè; 1 little minced tomato; grated lemon skin; a perfum of garlic;
1 anchovie without fishbone; minced parsley; salt

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