Osso Buco Alla Milanese
558 kcal69g protein24g carbs22g fat
Serving: 550 g
Ingredients
- veal220 g
- carrot60 g
- celery50 g
- onion70 g
- tomato sauce120 g
- garlic8 g
- parsley10 g
- olive oil12 g
Recipe steps
- Tie the veal shins so they hold together, flour them lightly and brown them well on both sides.
- Soften the carrot, celery and onion in the same pan.
- Return the meat, add white wine and let it reduce, then the tomato and stock to come halfway up.
- Cover and cook at 160C for two hours, turning once, until the meat gives way at a touch.
- Finish with gremolata, lemon zest chopped with parsley and garlic, scattered raw over the top.