Milanese osso buco

Preparation

1. 1

   Coat the shank slices in flour. Browning mode: brown them in the oil for 5 min on each side.

2. 2

   Set the meat aside. Sweat the diced onion, carrots and celery (mirepoix) in the same Cookeo for 5 min.

3. 3

   Return the meat, then add the tomatoes, wine, stock and rosemary.

4. 4

   Pressure cooking program for 50 minutes.

   ⏱ 50 min
5. 5

   Make the gremolata: finely chop the parsley, garlic and lemon zest. Sprinkle over the osso buco just before serving.

   💡 Serve with saffron risotto or creamy polenta.