Ossobuco alla Milanese

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Make small cuts around the edge of the veal shank and lightly coat it with flour.

Step 2

Heat olive oil and butter in a pan and brown the meat on both sides, then remove and set aside.

Step 3

Finely chop carrot, celery, and onion and cook them in the same pan until soft. Add the tomato paste and stir briefly.

Step 4

Return the meat to the pan and deglaze with white wine, letting the alcohol evaporate completely.

Step 5

Add the beef stock, lower the heat, cover, and cook gently until the meat is tender and the sauce is reduced.

Step 6

Prepare the gremolada by finely chopping parsley and garlic and mixing with lemon zest.

Step 7

Serve the ossobuco with its sauce and finish with the gremolada on top.