Ossobuco – Veal Shank Alla Milanese

Score the meat often around the edges. Mix the flour with cayenne. Turn the meat in it to the other side. Heat clarified butter in a large casserole. Brown the meat, season with salt and pepper.

Pour the wine, let it almost evaporate and then add the clear soup. Stew the stilts with the lid closed for about 1 1/2 hours at the lowest temperature, turning once in between to the other side. In the meantime, rinse kitchen herbs, thinly peel lemon. Peel garlic and chop with herbs and lemon peel, mix to a gremolata. After 1 1/2 hours, sprinkle half of it over the meat and continue braising for 30 minutes with the lid closed. Before serving, season the braising liquid with a little lemon juice and sprinkle the remaining gremolata over the meat.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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