Osso bucco alla Milanese

Beef / veal

• traditional Italian dish
• recipe for 4 people
• chef's tip: scoop out the marrow jelly – delicious!

Ingredients:

4 slices knuckle of veal, about 2.5 cm thick
4 cloves garlic
2 onions
2 carrots
1 piece of celeriac (same quantity as carrots)
¼ l white wine
1 large can peeled tomatoes
1 bay leaf
Salt, freshly ground pepper
1 teaspoon thyme
1 cup flour
Olive oil and butter

For the cremolata:

Grated rind of one lemon
2 cloves garlic
1 bunch parsley

Preparation:

Peel the garlic, onions, carrots and celeriac, wash, chop finely and fry gently in butter in a flat roasting pan until slightly browned. Wash the veal, pat dry and season generously with salt, pepper and basil. Coat each slice in flour.

Heat the olive oil in a skillet and fry the veal briskly on both sides until browned. Place the veal on the braised vegetables. Simmer briefly, then add the white wine and the peeled tomatoes. Mix in the thyme and the bay leaf, season with salt and pepper, cover and braise in a preheated oven (180-200 °C, convection 180 °C) for 1-2 hours. Add more white wine or stock if necessary.

When cooked, adjust the seasoning and sprinkle the cremolata on top.

Cremolata:

Mix the grated lemon rind with the finely chopped parsley and the minced garlic cloves.

Accompaniments:

Serve with risotto and a Bardolino or other fresh, young red wine.