Ossobuco alla milanese
Instructions
INGREDIENTS 4 PEOPLE 4 Veal Shanks cut rather high (veal shank), 50 g butter, a handful of parsley, white wine or broth, flour, half a lemon, garlic, salt and pepper.
In a large fry pan butter with half a clove of garlic (which will then removed), flour the Veal Shanks and saute it in butter, let them cook on one side and on the other.
Cook over low heat, covered container and moisten occasionally with a few spoonful of white wine or broth, or water (optional add a little chopped tomato or good sauce).
Turn the meat occasionally, salandola and pepandola appropriately.
Prepare the gremolata?:? mince parsley along with half a clove of garlic and thin rind of half a lemon.
About ten minutes before removing the Pan from the heat, sprinkle the Veal Shanks with this mixture, then arrange on serving dish, pour over their cooking sauce.
This classic range is completed by presenting with a good risotto alla milanese.
Or you can accompany the Veal Shanks with mashed potatoes and seasonal vegetables in butter.
