Veal shanks Milanese style are a typical dish of Lombard cuisine. The osso buco slices are braised in a flavorful sauce of tomato and white wine, enriched with gremolata, a mixture of parsley and lemon zest that gives freshness and fragrance to the dish.
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In a casserole dish, heat the butter and then soften the chopped onion in it
Arrange the floured shanks in it and brown them over high heat, turning them often
Season with salt and pepper. After a few minutes, pour in the wine and, when it has evaporated, add a glass of broth, chopped celery and carrot
Cook over low heat and with the container covered for half an hour, adding broth if necessary
Pour in the tomato paste diluted in a little hot water and stir carefully
Prepare the "gremolata" by finely chopping the peel (only the yellow part) of a lemon and a handful of parsley
Add it to the shanks and turn them carefully
Leave on the heat for another 5 minutes
Pairing wines: Valtellina Superiore Inferno DOC Chianti Classico "Riserva" DOCG Marchese Di Villa Marina Red VdT of Sardinia
Pan
Casserole Dish
Knife
Cutting Board
Italia, Lombardia
| Energy (kcal) | 342.31 |
| Carbohydrates (g) | 1.98 |
| of which Sugars (g) | 1.9 |
| Fat (g) | 36.38 |
| of which Saturates (g) | 21.23 |
| Protein (g) | 1.48 |
| Fiber (g) | 0.82 |
| Sale (g) | 0.06 |
