Osso buco alla milanese

Method

1. 1 Roll the beef slices in flour, then pan-fry them in unsalted butter until golden brown on both sides, then remove from the pan.
2. 2 Sauté chopped onions, carrots, and celery in the same pot for 8 minutes until fragrant.
3. 3 Return the meat to the pot, pour in the reduced white wine, then add the tomatoes and enough broth to cover the meat.
4. 4 Cover and simmer over low heat for 2 hours until the meat is tender and the bone marrow is rich and flavorful.
5. 5 Mix grated lemon zest, minced garlic, and chopped herbs to make gremolata.
6. 6 Sprinkle gremolata over the meat just before serving, and serve with risotto or mashed potatoes.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 4: pressure cook for 40 minutes, then release the pressure naturally; the marrow inside the bone will remain intact if the meat slices are arranged upright, not overlapping.