Ossobuco with Gremolata – Mc

Chop the onions and dice the carrots and celery.

Score the skin of the veal shanks around the edges several times, season the meat with salt and pepper and lightly flour it.

2. preheat the stove to 120 °C. Heat a little oil in a pan and sear stilton well on both sides. Extinguish with white wine and cook. Take out the stilts and put them in a casserole. 3.

If necessary, add a little oil to the same pan and sauté the chopped vegetables. Add tomatoes with liquid, bring to boil and pour over stilts.

Add enough meat broth to just cover the stilts. Cover and simmer at low temperature for about 1 hour and a quarter. After half the stewing time, turn the stilts to the other side, perhaps adding a little soup.

For the gremolata, chop the garlic, parsley and sage.

Cut away a piece of zest from the lemon and slice into very fine strips. In a small frying pan, heat the butter and lightly saute everything together. Spread evenly over the finished stilts.

Goes well with: Mashed potatoes, long grain rice, polenta.

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