Ossobuco Alla Milanese
Italy
Published method, 8 steps.
Ingredients
- 4 slices veal hind shank, about 2.5–4 centimeters (1–1½ inches) thick
- 1 medium onion, chopped fine
- 3 ribs celery with leaves, chopped fine
- 1 medium carrot, chopped fine
- 2 cloves garlic, minced
- 3 tablespoons butter
- 4 tablespoons vegetable oil
- 240 ml (1 cup) dry white wine or white vermouth
- About 480 ml (2 cups) meat broth
- 3 tablespoons tomato paste
- 6 anchovy fillets, mashed
- ½ teaspoon dried thyme
- 2–3 bay leaves
- 2 strips lemon peel
- Salt
- Fresh ground pepper
- Flour
pier · CC BY-SA 4.0