Osso Buco alla Milanese (Braised Veal Shanks)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Season 800 g veal shank slices with salt, dredge them in 2 tbsp flour and brown on all sides in 1 tbsp olive oil, then remove from the pan.

2. 2

   Sauté 2 diced carrots, 2 diced celery sticks and 1 diced onion in the pan juices for 5 minutes.

   5:00
3. 3

   Deglaze with 150 ml white wine, add 200 g passata and 200 ml water, and return the meat to the pan.

4. 4

   Cover and braise over a low heat for 80–90 minutes, until the meat is almost falling off the bone.

   1:20:00
5. 5

   Mix 1 tsp lemon zest, chopped garlic and half a bunch of parsley into a gremolata and sprinkle it over the meat just before serving.