Ossobuco Alla Milanese – An Italian Braised Dish

Pasta dishes are just always delicious!

Preparation (about 75 min):

Mix garlic with lemon zest, chopped anchovies and a little bit of thyme (gremolata). Remove the skin from the shallots and cut them into slices. Clean the leeks and cut them into slices.

Then remove the peel from the carrots and cut them into pieces.

Season the knuckle slices with salt and pepper and fry them all around in hot olive oil. Then remove the shanks, add flour and paradeis pulp to the same saucepan, fry a little, extinguish with grape juice and fill up with veal stock. Then let it boil and put in the knuckle slices. Add rosemary sprigs, a little bit of thyme and bay leaves, spread half of the gremolata evenly over it and steam in the heated oven at 160 °C for about 70 minutes.

Sauté carrots, leeks and shallots in hot olive oil, add tomatoes, add a little bit of thyme and rosemary, season with salt and pepper and finish with herb butter. Arrange the knuckle slices on a plate, cover with sauce, spread the braised vegetables evenly over them and sprinkle with the remaining gremolata. Then garnish with thyme. Spinach noodles or risotto are suitable as a side dish.

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