Ossobuco alla milanese

Time: more than 1 hour
Category: Main dishes
Complexity: medium

Ingredients:

serves 4

slices of veal schank
100 g onion
100 g carrots
250 ml white wine
1 tsp tomato paste
1 sprig of rosemary 
75 ml veal broth
butter
olive oil
salt, pepper

50 g shallots
320 g Carnaroli rice 
1 l vegetable broth
2 pkg saffron (0,12 g each)
50 g butter
20 g ground parmesan
olive oil
white wine
salt, pepper

lemon
parsley
rosemary

Preparation:


Season the veal slices with salt and pepper. In a roasting pan heat olive oil with a little butter, fry the meat on both sides very well. Remove and warm up.

Peel and finely chop the vegetables. In the same pot fry in oil and butter. Add white wine and stir in tomato paste.

Add rosemary sprig and roasted slices of veal and add the broth. Allow to cook for 1 to 1.5 hours on the small heat.

For the risotto finely chop for the shallots. Fry in olive oil, add rice and fry for a short time. Sprinkle with a little white wine and add just enough stock to cover the rice. Cook at moderate heat stirring frequently. Dissolve saffron in about 150 ml of hot broth and gradually add to the rice. If necessary, add more broth. Once rice is ready, add butter and parmesan. Salt and pepper.

For the gremolata mix the grated peel of half a lemon with finely chopped parsley and rosemary (quantity to taste).

Serve stewed veal shank slices with risotto and gremolata.