- 4 veal shanks (ossobuco)
- 3 ½ oz onion
- 3 ½ oz butter
- 1 ¾ oz all-purpose flour
- ½ cup dry white wine
- 1 cup meat broth
- 1 clove of garlic
- 1 sprig parsley
- 1 sprig rosemary
- ½ lemon zest
Use a small knife to make incisions along the edge of the veal shanks to make sure that they do not change shrink during cooking. Then cover evenly in flour and season with salt and pepper.
Place a large frying pan over medium heat. Add the butter and, once melted, add the veal. Once browned on both sides, remove the veal and set aside.
Add sliced onion to the pan you cooked the veal in. Once golden, return the veal to the pan and add white wine.
As soon as the sine has cooked off, cover the veal shanks in the meat broth and cook , covered, for an hour and a half.
In the meantime, prepare the gremolata. Finely chop peeled garlic, parsley, lemon peel and rosemary. Mix everything together.
Before serving cover the veal shanks in the gremolata mixture.
The veal shanks should be cut around their edges so that the nerves do not shrink during cooking. It is preferable to cook them covered in a pan so that they will be more tender. Ossobuco is often served with saffron rice.
Lemons are one of the most electrifying ways to flavor desserts, meats dishes and fish. Originally from Pakistan, lemons had arrived in Europe by the time of the ancient Greeks and Romans who used lemons for medicinal purposes, finding them too sour to be eaten.
It is likely that their disappearance in Europe for the large part of the Middle Ages is actually due to their acidic flavor. Lemons started reappeared in Europe after 1,000AD thanks to the Arabs who used them frequently.
Lemons were introduced brought to America by Christopher Colombus during his first trip West at the end of the 15th century. At that time, all of the ships travelled with large quantities of lemons on board because they were known to help fight scurvy, a disease common among sailors caused by a monotonous diet, privy of vitamins.
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