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Osso bucco Milanese to

A classic Italian cuisine, and meat dish flavored slush. Osso Bucco means "bone hole", a name certainly inspired slices of veal shank are used for this dish.

Preparation: 20 min

Cooking: 2 h

Ingredients for 6 people. :

1.5 kg of pre-cut veal shank slices

3 carrots

3 onions

3 tablespoons olive oil

4 tomatoes

2 teaspoon dried sage chopped

1 tablespoon chopped basil

1 bouquet garni

1 / 4 l dry white wine

1 cube of chicken stock to the pot

salt, pepper

For cremolata:

1 tablespoon chopped parsley

1 clove garlic, crushed

1 lemon peel grated

1 orange peel grated

Cut carrots into thin strips and mince the onions, melt over medium heat with olive oil in a Does all or a pan. When the mixture has browned, add tomatoes, peeled and cubed, bouquet, basil, sage. Cover and simmer over low heat. Flour the veal pieces and brown in a skillet. Transfer the meat to the pot with the vegetables. Deglaze the meat juices left in the pan with the wine, then pour the wine into the pan. Add water so as to cover the meat, but no more. Add the bouillon cube crushed. Mix with salt and pepper, cover and simmer over low heat 1h30 to 2h.

cremolata Prepare by mixing the ingredients that compose it. It is this mixture that will give its character to the osso buco. The add to hot dish, 5 minutes before serving.