Ossobuco

Step by step

1. 1

   Score edge of shanks with scissors (otherwise they curl), salt, pepper, dredge in flour.

2. 2

   Heat butter and olive oil in a roaster.

3. 3

   Brown meat golden on both sides, remove.

4. 4

   Dice onion, carrot and celery, chop garlic, sauté in roaster 5 min.

5. 5

   Deglaze with wine, reduce.

6. 6

   Add tomatoes and broth, season with bay and salt.

7. 7

   Return meat to roaster, should be half covered.

8. 8

   Braise covered at 160°C for 2.5 hours.

9. 9

   Gremolata: chop parsley, garlic and lemon zest and mix.

10. 10

    Serve ossobuco sprinkled with gremolata on Risotto Milanese.