Milan osso bucco
- Veal shank
- Flour, butter, salt and pepper
- Onion, celery, carrot, garlic
- Veal stock, white wine
- Mediterranean tomato sauce
Lightly salt and pepper the veal shanks. Make a few cuts into the skin. While cooking, the skin shrinks more than the meat, so the shanks can sometimes become ball-shaped. Roll the shanks in the flour and remove any excess. Warm the butter and oil in a frying pan and brown the shanks for approx. 10 minutes. Clean the onion, white celery and carrot, before cutting them finely and stir-frying them for about 3 minutes in the juices. Crush the gloves of garlic into the pan and stir-fry for a few seconds. Add the veal stock and white wine to this mixture. Return the meat to the mixture. Cover and simmer everything in the frying pan for about 1 hour. Stir occasionally. Be careful not to let it burn. If required, add a little more veal stock. Then add the Southern tomato sauce and leave to simmer for 30 minutes. Check from time to time whether the meat is fully cooked, before presenting it on a plate.