Milanese osso buco

Preparation

1. 1

   Coat the shanks in flour. Brown them in the oil.

   Speed 1🌡 130°C⏱ 5 min
2. 2

   Remove the meat. Chop the onion, carrot and celery.

   Speed 5⏱ 1 min
3. 3

   Sauté the vegetables.

   Speed 1🌡 120°C⏱ 3 min
4. 4

   Return the meat to the bowl. Add the wine, tomatoes and stock. Simmer.

   Speed 1🌡 100°C⏱ 45 min
5. 5

   Prepare the gremolata: chopped parsley, lemon zest and sliced garlic. Sprinkle over when serving.

   💡 Serve with risotto alla milanese.